Found in Bread, Vegetarian.

Sour Cream Bread

May 5th, 2010 | Bread, Vegetarian | Christi | 13 Comments

A man told me today he’s been married for 18 years. Then he went on to describe the deterioration of his marital relationship…

“The first year was fantastic”, he said. “The second year, you start getting sick of each other. By the third year, you’ve learned to compromise. By the fifth year, you’ve grown use to their annoying habits. By the tenth year, you hate their guts, and by year 15, they’re just another part of you that you take for granted. “

Um, does anyone else find this depressing?

What the heck! I thought the first year was pretty darn challenging. It’s supposed to go downhill? Where are the everlasting vows of love and devotion? Now my head is only filled with phrases like “compromise”, “tolerance”, and images of me picking up dirty socks until I’m old and gray. Ack!

Someone tell me I’m wrong. Someone tell me they have a happily ever after. Or at least…a mostly happily ever after.

At least this bread is reliable. But OMG. This is good stuff. The sour cream makes it a super moist rich bread. Amazing with jam, butter, or slices of cheese!

This bread is like a cross between a flaky buttery biscuit and a fluffy milk bread. Just try it, its hard to describe. That James Beard really knew what he was doing!

Sour Cream Bread
courtesy James Beard

1 package yeast/ 0.25 oz
3 TB sugar
1/4 cup warm water
2 cups, 1 pint, sour cream, at room temperature
1 TB salt
1/4 tsp baking soda
4 1/2 to 5 cups all purpose flour

Combine the yeast, sugar and water and let it sit for 5 minutes. Put the sour cream, salt and baking soda in the bowl of an electric mixer. Add the yeast mixture and thoroughly combine with the paddle attachment. Switch to a dough hook and add the flour. Knead with the electric mixer for about 3-5 minutes. Transfer the dough to a bowl with 1 TB of oil. Turn the dough to coat with the oil and cover it with a kitchen towel. Let it rise in a warm place until doubled, about 1-2 hours.

Divide the dough in half and shape into two rounds. Place onto a greased baking sheet (I use foil with baking spray). Let it rise for 1-2 more hours and then bake at 375F for 30-35 minutes.

Let it cool for 10-15 minutes before eating (or inhaling)


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  • Monet


    This bread looks divine! I’ve made a yeast bread with yogurt, and I’m sure sour cream is even yummier. I’m about to celebrate my one year anniversary on Saturday…I surely hope that the next 15 years are full of love, joy and happiness…must stay positive! Thank you for sharing!

  • I commend you on your lovely pictures. This breads looks like a great brunch accompaniment for homemade jams, jellies, and preserves. Thanks,

  • I am married 28 years now and it’s true that marriage consists of words like compromise and tolerance BUT comfort and pure joy and excitement and bonding and like and love these words are there too! Remember to be positive and that relationships take attention and work. Compare it to making bread and you’ll see. Beautiful bread by the way.

  • What a wonderfully soft and pillowy-looking bread… your photos make me want to dive right in there with a knife and a jam jar. 🙂
    I love the idea of using sour cream to keep it moist. Definitely going on the must-try list (especially since I’ve always loved James Beard’s bread recipes)

  • I atumbled upon your site through Foodgawker, and feel compelled to tell you that I am about to celebrate my 20th wedding anniversary, and my hubby and I are very much in love and happy after all these years. We did go through some rough patches, around years 12-15, but the key is not shutting down communication and giving up on each other. If you keep working at it, you come out the other side so much stronger. Sometimes you have to really remind yourself why you fell in love with this person, and dig a little to see that those traits are still there (and make sure he can see the same in you), but it’s totally worth it in the end.

    Oh, and I can’t wait to make this bread. 😉

  • Hi Monet! The bread IS delish, I think yogurt gives bread a different tangy moist flavor but sour cream gives a very rich flavor, almost buttermilk biscuit. You have to try it! 🙂 And thanks for the encouragement, I will try to stay positive! 🙂

  • Hi Dan!
    Thanks for the comment! You have a great blog as well, I love the colors!
    Hope you do try the bread! 🙂

  • Hi Penny!
    Wow, your comment just made me feel a whole lot better! I’ve never thought about comparing it to making bread! 🙂 Thank you for the lovely words, they were so helpful. I will try very hard to remain positive 🙂

  • Hi Isabelle!
    Your comment made me smile! Diving into bread, I love it!
    Awesome blog- I think we’re on the same wavelength! I swear I just bought some spinach and artichokes last night to make spinach dip! AND I hate socks (I wear them only if I’m wearing sneakers- I even wear sandals in the rain) and I love Glee too! I shall join you virtually on the couch to watch the next episode and we can share the spinach dip! 🙂

  • the bread looks yummy! will definitely be trying this recipe soon! will make a link to your page when i do! love the pictures too!

  • James Beard is one of my cooking heroes – what a talent he was. Definitely will be trying the bread.
    Will be married 36 years this August and each year keeps getting better and better – true there are some rough times, but going through them together makes for an even stronger marriage…and yes we are “mostly happily ever after”.

  • JP

    My wife and I are approaching our 26th anniversary. We have celebrated our anniversaries by going to the finest restaurants and sharing some of the most exquisite cuisine and finest wines available. One anniversary, some years ago, we shared Spaghettios and Kool-Aid in a homeless shelter. We’ve had a neat life together and love each other more now then on the day we married. We love cooking together and I can’t wait to show her this recipe for sour cream bread. Thank you so much for sharing it with us.

  • I just made this recipe and Oh My God. This is delicious. Instead of letting the dough rise twice, I just let it sit covered overnight and baked it in the morning. Best bread ever.

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