White bread is America’s favorite type of bread. In this recipe, milk is replaced with sour cream to make a rich, moist white bread that tastes great buttered or toasted.
Yield: 1 loaf
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes
- 1 cup warm water, 95 to 110 degrees F
- 2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
- 1 Tbsp sugar
- 1 tsp salt
- 1/2 cup sour cream
- 1 Tbsp canola oil
- 3 cups bread flour, about
- In large bowl, mix warm water and yeast. Add sugar, salt, sour cream, and canola oil. Stir. Add 2 cups of flour and mix well. Add in enough remaining flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
- Punch down dough. Turn dough out onto lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Shape dough into a loaf. Place loaf in greased, 9 X 5-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size. Brush loaf with egg white if a glossy crust is desired.
- Bake bread at 375 degrees F for 45 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on rack.