Sour Cream Bread

Years ago, I had a breadmaker but switched to the KitchenAid® stand mixer back in 2006.  The breadmaker sat in the garage and we finally tossed it when we moved.  Even when I did use the breadmaker, I seldom baked the bread in it.  Several of the recipes in the manual that came with the machine were quite good so when I got the stand mixer, I converted them over to use it instead.  From there, I have gone on to tweak many of the original recipes. 

Certain ingredients are used when making soft loaves of bread.  Typically these are ingredients like lecithin, sour cream, yogurt, milk and potato flakes.  Sour cream bread is a delicious, soft loaf of bread with crustier type crust and just a hint of tang.  It is a lovely slicing bread, just perfect for sandwiches.  The flavour and texture is wonderful for grilled cheese sandwiches.

Sour Cream Bread
modified from: Black & Decker All-in-One Plus™ Automatic Breadmaker manual, 1994. Pp. 22.

¾ c water
¾ c sour cream
2 tbsp honey
1 tsp sea salt
3¼ c unbleached flour
1½ instant yeast

Measure the salt, flour and yeast into the bowl of the stand mixer.   Mix on setting 1.  In a separate bowl, mix water, sour cream and honey.  Pour into the dry ingredients.  Mix on setting 2 until dough leaves side of the bowl.  Knead on setting 4 until the dough is smooth and elastic.  Lightly oil a large  mixing bowl.   Place the kneaded dough into the bowl.  Cover with a clean, damp t-towel.  Set the bowl in a warm location to rise until double.  Remove from bowl and shape into oblong loaf.  Place on a Silpat lined baking sheet.  Bake at 400ºF/200ºC until golden brown and loaf sounds hollow when tapped.

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