prep: 20mins
cook: 45mins
makes: 1 loaf
Ingredients
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300 mL warm water
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2 tsp dry yeast
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1 tsp caster sugar
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4 cups plain flour
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1 tsp salt
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200mL Bulla Sour Cream
Sour Cream Bread
method
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Combine water, yeast and sugar in a bowl and set aside for several minutes until mixture becomes frothy and yeast is activated.
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Place flour and salt in a large mixing bowl. Add yeast mixture and Bulla Sour Cream, mixing well. Tip onto a lightly floured surface and knead until smooth. Form into a round and place in a lightly oiled bowl, cover loosely with a tea towel and place in a warm position for approx. 1 hour until doubled in size.
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Once dough has proved, knock back and tip onto a lightly floured surface. Knead gently and place in a lightly oiled 11cm x 26cm, deep loaf tin. Cover loosely and set aside for 30 minutes until risen.
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Preheat oven to 200°C (180°C fan-forced).
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Place bread in oven and bake for approx. 45 minutes until golden and crusty. Tap base of loaf to ensure it sounds hollow. Allow to cool prior to slicing.