Sour Cream Bread
Ingredients
- 300mL warm water
- 2 tsp dry yeast
- 1 tsp caster sugar
- 4 cups plain flour
- 1 tsp salt
- 200mL Bulla Sour Cream
Cooking Directions
- Combine water, yeast and sugar in a bowl and set aside for several minutes until mixture becomes frothy and yeast is activated.
- 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.
- 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.
- Preheat oven to 200°C (180°C fan-forced).
- 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.