Sour-Cream Bread

This Sour-Cream Bread is a comforting, no-knead quick bread that relies on the richness of sour cream for its incredibly tender crumb and subtle tangy flavor. Unlike traditional yeast breads, this recipe comes together quickly without any rising time, making it perfect for busy weeknights or spontaneous baking sessions. The result is a soft, slightly dense loaf with a beautiful golden-brown crust. It pairs wonderfully with soups, stews, or simply with a pat of butter and a cup of coffee. The hint of poppy seeds adds a pleasant crunch and visual appeal. It is a versatile staple that feels homemade and indulgent every time.

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 1

Calories: 556.3

Dietary: Vegetarian

Description

This Sour-Cream Bread is a comforting, no-knead quick bread that relies on the richness of sour cream for its incredibly tender crumb and subtle tangy flavor. Unlike traditional yeast breads, this recipe comes together quickly without any rising time, making it perfect for busy weeknights or spontaneous baking sessions. The result is a soft, slightly dense loaf with a beautiful golden-brown crust. It pairs wonderfully with soups, stews, or simply with a pat of butter and a cup of coffee. The hint of poppy seeds adds a pleasant crunch and visual appeal. It is a versatile staple that feels homemade and indulgent every time.

Ingredients

1/2 teaspoon Active dry yeast
4 teaspoon Sugar
2 cup Bread flour
2 teaspoon Poppy seeds
1 teaspoon Salt
3/4 cup Sour cream
1 tablespoon Warm water

Directions

1
Preheat your oven to 375&# 194;Â°F (190ÃÂ°C). Grease a standard 9x5-inch loaf pan with butter or cooking spray.
2
In a small bowl, dissolve the active dry yeast and sugar in the warm water. Let stand for 5-10 minutes until foamy.
3
In a large mixing bowl, whisk together the bread flour, salt, and poppy seeds.
4
Make a well in the center of the dry ingredients and pour in the yeast mixture and sour cream.
5
Stir until a soft, sticky dough forms. It will be softer than traditional bread dough.
6
Turn the dough out onto a lightly floured surface. Knead gently for 2-3 minutes until smooth.
7
Place the dough into the prepared loaf pan. Cover loosely with greased plastic wrap.
8
Let the dough rise in a warm place for 45-60 minutes, or until it rises 1 inch above the rim of the pan.
9
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
10
Remove from oven and let cool in the pan for 10 minutes.
11
Turn out onto a wire rack to cool completely before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 556.3kcal

% Daily Value *
Total Fat 11.0g17%
Saturated Fat 5.7g29%
Cholesterol 23.9mg8%
Sodium 4892.4mg204%
Total Carbohydrate 99.2g34%
Dietary Fiber 3.1g13%
Sugars 7.4g
Protein 17.3g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is designed for a standard 1-pound loaf. If you wish to make a larger 1.5-pound loaf, increase the yeast to 2 teaspoons and use 1.5 ounces (approximately 3 tablespoons) of warm water. Adjust flour quantities proportionally if your machine settings differ.

For Panasonic/National bread machines, use 2 teaspoons of yeast for a 1.5-pound loaf setting. For DAK/Welbilt machines, use 2.5 ounces of warm water for the 1.5-pound loaf setting.

If you do not have bread flour, you can substitute all-purpose flour, though the texture may be slightly less chewy.

Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Slice before freezing for easy individual servings.

Keywords: sour cream bread, quick bread, no yeast, poppy seed bread, homemade bread, easy baking, vegetarian bread, moist bread, comfort food, breakfast bread, side dish, bread flour, simple recipe, oven baked, family dinner, pantry staples, soft crumb, golden crust, versatile loaf

Read it online: https://www.chefs-mate.com/recipe/sour-cream-bread/