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Sour Cream Bread




Source of Recipe


Ohiomom (CF)
1 pkg. yeast
3 Tbsp. sugar
1/4 cup warm water
2 cups sour cream, room temperature
1 Tbsp. salt
1/4 tsp. baking soda
4 cups bread flour
4 tsp. vital wheat gluten

Combine yeast, sugar and water and proof for 5 minutes. Blend sour cream with salt and baking soda and add to yeast mixture. Combine flour and wheat gluten and add, one cup at a time, to mixture. Turn out on floured board and knead for 10 minutes.

Place in a buttered bowl, cover and let rise in a warm place till double in bulk, 1-1 1/2 hours.

Punch dough down, turn onto a lightly floured board and knead for about 2 minutes.

Free form the loaf, place on sheet dusted with cornmeal. Cover and let rise in warm place for an additional hour or until double in bulk.

Preheat oven to 375 degrees.

Mist dough lightly with water, cut 1/2 inch deep slashes on top and bake for 30-35 minutes or until bread sounds hollow when tapped on top and bottom.