prep: 20mins
cook: 45mins
makes: 1 loaf


  • 300 mL warm water
  • 2 tsp dry yeast
  • 1 tsp caster sugar
  • 4 cups plain flour
  • 1 tsp salt
  • 200mL Bulla Sour Cream

Sour Cream Bread


  1. Combine water, yeast and sugar in a bowl and set aside for several minutes until mixture becomes frothy and yeast is activated.
  2. 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.
  3. 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.
  4. Preheat oven to 200°C (180°C fan-forced).
  5. 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.

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