Sour Cream Bread
A soft, tangy sour cream bread with a tender crumb, perfect for sandwiches or toast. Its rich flavor and fluffy texture make it a versatile favorite for any meal.
Ingredients
Instructions
- Dissolve yeast and sugar in warm water in a small mixing bowl; let stand 5 minutes.
- Combine sour cream, salt, and soda in a large mixing bowl; add yeast mixture, mixing well.
- Gradually add flour and mix well.
- Turn dough out on a lightly floured surface and knead 1 to 2 minutes or until smooth and elastic.
- Shape into a ball; place in a greased bowl, turning to grease the top.
- Cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in bulk.
- Punch dough down and divide in half.
- Place each half in greased 9 x 5 x 3-inch loaf pans.
- Cover and let rise until doubled in bulk, about 1 hour.
- Bake at 375°F for 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider adding herbs like rosemary or thyme to the dough. If you don't have sour cream, plain yogurt can serve as a substitute, providing similar moisture and tang. Make sure your water is warm but not hot, as excessive heat can kill the yeast. Kneading for just a couple of minutes is enough to develop gluten without overworking the dough.
Serving Suggestions
Sour Cream Bread pairs beautifully with Molded Pear Salad for a delightful brunch spread. It's also great toasted with butter or served alongside soups and stews. Consider slicing it for sandwiches or serving it with cheese and charcuterie boards. A light spread of cream cheese can enhance its flavor, making it a versatile addition to any meal.
Storage & Reheating
Once the bread has cooled completely, store it in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and then aluminum foil, freezing for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Bread contains roughly 285 calories, with 8g protein, 58g carbohydrates, and 3g fat. It is a good source of protein (17% of the Daily Value), calcium (15% of the Daily Value), and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour. However, you may need to adjust the liquid slightly as whole wheat flour absorbs more moisture. The bread will have a denser texture but will retain a wonderful flavor.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast. Check the expiration date on your yeast packet or ensure the water temperature was warm enough but not too hot. If this happens, you can knead it again and let it rise in a warmer location. Adding a bit of sugar can help revive inactive yeast.
Can I add mix-ins like cheese or herbs to the dough?
Absolutely! Adding shredded cheese or herbs can enhance the flavor of the bread. Just fold them in gently after mixing the flour, ensuring even distribution. Popular choices include shredded cheddar for a savory twist, or fresh herbs for added aroma and taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).