Skip to content

Sour Cream Bread

2011 February 7
by admin

sour cream bread This bread is always a hit whenever I make it. The added sour cream gives it a delicate taste that keeps a lot of people guessing what that extra ingredient may be.

It’s so versatile that I serve it with anything, and is even better in the following days toasted.

You will need:
250g sour cream
1 tsp powdered yeast
550g flour (of your choice)
1 tbsp oil
1 tbsp honey
100ml cold water
150ml boiling water
seeds for covering the loaf

  In a large bowl, mix the cream with 100ml cold water and 150ml boiling. Add the yeast and honey, and stir around until the honey dissolves.

  Mix in the flour, and knead until the dough starts to get a silky texture. Knead it into a ball, cover with a tea towel and let it sit for 10 minutes.

  Knead again, and roll over the seeds to cover the loaf. Place into a 2lb oiled bread tin, covering once more for a minimum of 10 minutes (the longer you leave it to rise in the tin, the lighter the bread will be).

  Dust the top with flour, and bake at 200C for around 45-60 minutes (depending on your oven quality).

  For extra flavouring, try adding your favourite herb or spice to the dough whilst kneading. I’ve always found fresh rosemary works really well.

2 Responses leave one →
  1. gastrogeek permalink
    February 12, 2011

    soured cream in bread you say? what a clever idea! I bet that’s utterly delicious – must try this, what with my newly honed bread making skills and all

  2. September 24, 2011


    We bumped into your blog and we really liked it.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy it.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on

    To add your site to the Petitchef family you can use or just go to and click on “Add your site”

    Best regards,

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS