Tender and Moist Sour Cream Bread
Homemade Sour Cream Bread – Chewy and Soft
Recently, I made this chewy and soft bread using leftover sour cream from making a pound cake. This was my first time using store-bought sour cream for baking, and I found the taste to be very similar to when I make it myself. However, store-bought sour cream comes in large containers, and the expiration date is quite short. After baking the pound cake, I used the remaining sour cream in salads, as a dip for tortilla chips, and finally in this bread, before I could finish it all. The sour cream bread I made turned out both chewy and wonderfully soft. Sliced a bit thickly and toasted, it’s absolutely delicious. Let’s bake some moist and fluffy sour cream bread together!
Bread Pan
- 1 loaf capacity cornmeal bread pan
Cooking Instructions
Step 1
First, I started by kneading the dough using a bread maker. Place all ingredients into the bread maker’s pan and run the dough cycle. I used cold sour cream and milk straight from the refrigerator, and warm water. The dough consistency can vary depending on the environment, so adjust the amount of water as needed. I ran the dough cycle about one and a half times. After the first full cycle, I ran it for about half the time again to finish kneading.
Step 2
Once the kneading is complete, shape the dough into a ball and let it undergo its first proofing.
Step 3
The first proofing was done in a warm place, aiming for an ambient temperature of around 28-30°C (82-86°F), with the dough temperature around 27°C (81°F). Let it proof for about 60 minutes, or until the volume has increased to about 2.5 times its original size. You can check if it’s ready by gently poking the dough with a floured finger; if the indentation remains, it’s sufficiently proofed.
Step 4
After the first proofing is complete, gently punch down the dough to release the gases. Shape it into a ball again, cover it with a damp cloth or a lid, and let it rest at room temperature for about 20 minutes for an intermediate proof (bench rest). This step helps to relax the gluten and make the dough easier to shape.
Step 5
Then, roll out the dough with a rolling pin into an oval shape. Flip it over so the smooth side is facing down.
Step 6
Starting from the top edge, roll the dough up tightly, pinching the seam to seal it securely and form a cylinder. Ensure the seam is well-sealed to prevent it from opening during baking. This shaping technique creates a nice layered crumb.
Step 7
Place the shaped dough into a greased bread pan. Gently press the top of the dough with the back of your hand to ensure it spreads evenly within the pan.
Step 8
Allow the dough to undergo its second proofing until it reaches the top of the pan. I proofed mine at around 28-30°C (82-86°F) for about 40-45 minutes. The dough should look nicely puffed and nearly fill the pan.
Step 9
Preheat your oven to 180°C (350°F) about 10-15 minutes before the second proofing is expected to finish. Bake the bread for approximately 30 minutes, or until it’s golden brown. The bread is ready when the sides are a beautiful golden-brown color. Enjoy your delicious sour cream bread!
