Skip to main content

Sour Cream Sandwich Bread

Since we moved to our new place, my KitchenAid has been sitting idle in the corner of my kitchen waiting for me to pay it some attention.

Recently, I have been reacquainting myself with my old kitchen friends. I dug out the food processor to make Cheez-it-ish Crackers. And now I dusted the KitchenAid and dump flour into it to take this recipe from Dan Lepard’s Short and Sweet.

DSC_0734

And since I haven’t turn out a bread for so long, it is always a good idea to check if the yeast have all but given up on me. I have no intention to turn out another brick and going into another emotional tailspin.

20131007_150951

To test if the yeast are still well and alive, stir the yeast and sugar into a cup a warm water. Let it sit for 5 – 10 minutes.

DSC_0704

These yeast are good to go! I believe I did a little happy dance in the kitchen when I saw these bubbles. Is it normal for an adult to be this happy with bubbles?

No? Okay, I will try to restrain myself next time.

The dough came together pretty quickly in the mixer. After proofing for less than hour, this was what I found. Nicely raised and all ready to roll away.

DSC_0727

After a couple of turns on the rolling board, the dough went into the loaf tin for its final rise.

DSC_0728

And this was what came out of the oven.

DSC_0730

Did I just turn out this golden loaf of bread?

*Happy dancing around the kitchen* (Again!)

DSC_0736

The exterior of the loaf was crunchy and sturdy. But that’s the exterior. The crumb was unbelievably soft and tender. Fluffy even.

Taste wise, the bread has a nice neutral taste. Even bland, according to my princess. No hint of any sweetness from the 2 teaspoons of sugar which is balanced by the tanginess of the sour cream.

All in all, I would say that this is a really easy loaf to put together when you want a simple straightforward loaf. Would I make this again? Definitely!

Don’t take my word for it. Try it yourself!

Next up, I should get reacquainted with my slow cooker.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to