Thursday, June 28, 2018

Sour cream bread サワークリームパン

This again is my wife's baking since I cannot seem to come up with new Izakaya dishes recently, although I am making our favorites regularly. This is also from the "Beard on Bread" cookbook. She decided to make this bread since she had leftover sour cream from making "rich sour cream bread". The name is similar but this is totally different from the other recipe and much easier to make. It is a very versatile bread almost like a white bread loaf but it is a bit more tender and has more flavor.

Perfect for toasting with butter.

1 package dry yeast
3 Tbs. granulated sugar
1/4 cup warm water
2 cups sour cream (I only had one cup of sour cream so I made up the difference with half and half and it seemed to come out just fine)
1 Tbs. salt
1/4 Tsp baking soda
4 to 5 1/2 cups bread flour

Bloom the yeast in the warm water with the sugar dissolved. Add the salt, baking soda and 4 cups of bread flour to a stand mixer with a dough hook. Add the bloomed yeast and sour cream. Mix until dough is formed adding additional flour as needed. Knead for 7 to 10 minutes of speed 2. The dough should be soft, smooth and pliable. Put in a bowl with a little bit of vegetable oil to coat the dough so it won't dry out. Let rise until doubled in size.

Punch down and form into two loaves. Put the loaves in heavily buttered bread pans and let rise until doubled. Cook in a 375 degree oven until golden brown and sounds hollow when tapped. Turn out on a rack to cool immediately.

We had this as a breakfast freshly toasted and buttered. This is a really basic but great bread. It has a fairly fine crumb and soft texture. There is a complexity to the flavor that is very good but subtle and hard to describe. The taste of the bread goes extremely well with the taste of the butter. We probably like this bread better than the other sour cream bread especially for every day.

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