Sour Cream Bread

method

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.