Diana's Desserts - www.dianasdesserts.com

Country Style Sour Cream Bread

in Diana's Recipe Book

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Servings: Makes 1 round loaf (8-10 slices)
1 cup sour cream, at room temperature
3 tablespoons water
2-1/2 to 3 cups all-purpose flour, divided
1 package active dry yeast
2 tablespoons sugar
1-1/2 teaspoons salt
1/4 teaspoon baking soda
Vegetable oil or nonstick cooking spray
1 tablespoon poppy or sesame seeds

Stir together sour cream and water in small saucepan. Heat over low heat until temperature reaches 120° to 130°F (48-54°C). Do not boil. Combine 2 cups flour, yeast, sugar, salt and baking soda in a large bowl. Spread sour cream mixture evenly over flour mixture with rubber spatula. Stir until well blended. Turn out dough onto lightly floured surface. Turn out onto lightly floured surface. Knead about 5 minutes adding enough of remaining flour to make a smooth and elastic dough.

Grease large baking sheet. Shape dough into ball; place on prepared sheet. Flatten into 8-inch circle. Brush with oil. Sprinkle with poppy or sesame seeds. Invert large bowl over dough and let rise in warm place 1 hour or until doubled in bulk.

Preheat oven to 350°F (180°C). Bake 22 to 27 minutes or until golden brown. Remove immediately from baking sheet; cool on wire rack.

Makes 1 round loaf (8-12 slices).

Date: June 21, 2003


Reviewer: Maria T Rappard
I find the recipe set out in nice clear letters and understood. Others one need a magnifying glass. Thank you Maria I am looking now for sour cream cheese cake.


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