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Print this Recipe    Sourcream

Farmer-style Sour Cream Bread
Makes 1 loaf

2 tablespoons warm water
2 tablespoons sugar
1 pk active dry yeast
2 1/2 to 3 cups all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 cup dairy sour cream, at room temperature
vegetable oil
1 tablespoon sesame or poppy seeds, optional

Combine water, sugar and yeast. Stir to dissolve yeast and let
stand until bubbly, about 5 minutes.

Fit processor with steel blade. Measure 2 cups of the flour, salt
and soda into work bowl. Process on/off to mix.

Add yeast mixture to flour mixture. Process until blended, about
10 seconds.

Spoon sour cream evenly over flour mixture. Turn on processor and
add enough of the remaining flour through feed tube so dough forms
a ball that cleans the sides of the bowl. Process until ball turns
around bowl about 25 times.

Turn dough onto lightly floured surface. Shape into a ball and
place on greased cookie sheet. Flatten with hands into a circle
about 8 inches in diameter. Brush dough with oil. Sprinkle sesame
or poppy seeds over dough, if desired. Let stand in warm place
until doubled, about 1 hour.

Heat oven to 375 F. Bake until golden, 25 - 30 minutes.

Remove from cookie sheet. Cool on wire rack.


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