Making bread seems like such a daunting task, doesn’t it? That’s because you haven’t tried the sour cream sandwich loaf I’m telling you about today. The recipe is a replica of a recipe by Dan Lepard. I have made this recipe at least 10 times and it has never failed me. The bread comes out beautifully white with a nice firm crust and the sour cream keeps it super soft. I will say the recipe is easy but it is a labour of love. From start to finish it’ll take about 4 hours but 3 of those is just waiting for the bread to rise. Believe me, it’s worth it.
- 125g cold sour cream
- 2 tsp salt
- 2 tsp caster sugar
- 1 sachet fast-action yeast
- 550g strong white flour, plus extra for shaping
- Oil, for kneading
- In a large bowl, mix the cream with 150ml cold water and 100ml boiling water, add the salt, sugar and yeast, then mix in the flour until it forms a rough ball. Cover and leave to sit for 10 minutes.
- Lightly oil a patch of worktop and gently knead the dough on it for 10 seconds (ONLY 10 SECONDS). Return the dough to the bowl, leave it to sit for another 10 minutes. (If you’re unsure how to ‘knead’ dough I suggest you hold the bottom of the dough ball with your left hand and use your right hand to stretch the dough away from you then fold it back towards you)
- Repeat the quick knead two more times at 10-minute intervals, then leave for an hour.
- Butter the base and sides of a large, deep, 19cm-long loaf tin or similar and line the base with nonstick baking paper.
- Pat out the dough to about 2cm thick, roll it up tightly like a scroll and squish it seam-edge down into the tin.
- Leave to rise for 60-90 minutes, dust the top with flour and bake at 200C (180C fan-assisted)/390F/gas mark 6 for about 45 minutes.
- TOP TIP: To check if your bread is done, tap the bottom of the loaf. If it sounds hollow it’s baked. Also if your crust is going too brown and you don’t think the inside is done yet, put some foil over the top to protect it.