Wheat bread with sour cream in the oven

[This bread can be baked completely in the bread maker on Basic (basic), 3.50 hours.]

Wheat bread with sour cream in the oven

Category: Yeast bread

Ingredients
Wheat flour	3 cups, or approximately 450 grams
Sour cream	200 grams
Milk	120 ml
Salt	1.5 tsp.
Sugar	2 tbsp. l.
Vegetable cedar oil	2 tbsp. l.
Yeast	1.5 tsp.

Cooking method

• I took the old sour cream, aged in the refrigerator, with a liquid consistency.
• Vegetable oil will suit your taste.
• We put the products in the bucket of the bread machine, turn on the "Dough" mode.
• Proofing in the oven at a temperature of 30 * C.
• We bake in the oven at a temperature of 180 * C.
• This bread can be baked completely in the bread maker on Basic (basic), 3.50 hours.
• Track the state of the bun, as the thickness of the sour cream will affect the dough.
• By the end of the second batch, the bun becomes even very soft.
• The size of the bread is 29x10 and the height of the bread is 11 cm. The weight of the finished bread is 820 grams.
• 

Time for preparing:

3.50 hours

Cooking program:

Basic (basic)

Note

The bread tastes closer to butter and is very soft and porous.
A type of bread where you can increase the height and porosity of the bread without increasing the amount of yeast.
Such products that increase the height and porosity of bread include old peroxidized sour cream, kefir, cottage cheese, and mashed potatoes.
Bon Appetit!

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Admin, thank you so much for the recipe! Made in HP. I have never had SUCH bread! Lush, delicate, crispy and AMAZINGLY TASTY !!! I would like to give everyone a try! It's already night, and I'm kneading both cheeks, and it seems I won't calm down until I finish it all :-)

I'm completely new here, but this bread turned out to be great !!! Thanks for the recipe, the bun turned out to be the right one right away, didn't add anything. The bread is really delicious.

[Admin]

Admin, baked raisin bread according to this recipe in the oven and made a baking sheet of buns. The recipe is wonderful, the bar is so airy, delicious. Thanks for the recipe from the whole family.

Yesterday I baked this bread - wonderful!
The crust turned out to be so beautiful, tasty, and the bread itself is tall and soft! Admin, the recipe is great! You always have VERY good recipes, thank you very much !!!

Today I decided to bake "French bouquet", but there was no yogurt available, I had to use sour cream and stir it with curd whey (instead of water).
The dough rose poorly in the bread maker, very little, and I decided that I would not experiment with such a dough, I'd rather bake a loaf.
With the loaf, too, the tension came out, the dough is soft and did not hold its shape, although I rolled it out and rolled it into a tube.
I put the dough in the mold out of despair - what will be will be, and put it in the oven for proofing.

In the end, this is what I got - a variation of the next sour cream bread:

Length 29 cm, weight 820 grams. The dough is breathable inside and is very soft. And I can't cut bread, tomorrow morning bread leaves for a visit.

Now I also think what a deceiving dough - maybe it would have cost to screw a "French bouquet" out of it, it would have moved away in the warmth.

If anyone is interested in bread, I give the recipe:

Wheat flour - 500 grams
Sour cream - 130 grams
Curd whey - sour cream + whey 280 ml.
Sugar - 2 tbsp. l.
Salt - 1.5 tsp.
Butter - 30 grams (cut into small pieces)
Fresh yeast - 15 grams

Dough program, then proofing in the oven and baking.

Thank you very much for the recipe. Baked with live yeast. I used water instead of whey. The sour cream was old. the bread rose very well.I can imagine how it will be even tastier if you add milk.


The roof was crumpled because it was cut hot.

Many thanks from our entire family!

Admin, thanks for the recipe!
I was doing an audit in the refrigerator and came across a bag of sour cream. He was already swollen with old age. I decided to throw it away, but I remembered about this recipe and took a chance. The bread turned out to be great!
very quickly ate, I then put the same from the remaining sour cream. Do not disappear, the same good!

Here he is, my handsome man!

[Admin]

Admin,
I baked bread today according to your recipe. Delicious, tender bread turned out! Thank you!

While this is our favorite - white, airy - you can swallow your tongue))) Thank you very much for the recipe - the children do not even remember cookies and cakes - they will anoint a slice of sour cream with butter - better than any cake)))))

While this is our favorite - white, airy - you can swallow your tongue))) Thank you very much for the recipe - the children do not even remember cookies and cakes - they will anoint a slice of sour cream with butter - better than any cake)))))

And if you make such "pies" for your kids with this bread, then there will be a lot of delight ....

Croutons-pies "Utilization of yesterday's bread and jam"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7830.0


Bake and eat for health

a small jar of sour cream was lost in the refrigerator. Just for bread. Well, I think I have long wanted to try sour cream! I was guided (made with my own changes) by this recipe. Shop sour cream 15%. The bread turned out to be beautiful, lush
Only now we could not eat it ... As for us - it is very "heavy", not rich, namely "heavy" - a small piece - but it seems that almost half a loaf ... As it turned out, on water-whey we more to taste. Conclusion - I no longer bake bread with sour cream! Only if the remains in the amount of 1 tbsp. l ... was surprised

[not your bread]

Nothing surprising! To each his own!

If you look at this thread, then everyone expresses their opinion and everyone has their own taste preferences.

It's very good that you baked this version of the bread and you know what it is not your bread, and in the future you will add much less sour cream to other bread recipes

that's why I wrote - the bread is very good!

I was surprised, because sour cream muffins fly away, and a couple of tablespoons of sour cream (even rustic) in bread is also normal. Somehow I brushed aside the egg-milk ones for myself, but the sour cream one - I thought I would like it! However, it was not ours.This is so that beginners should not be surprised if anything happens - everyone has different tastes)))

Sorry if you accidentally offended someone

Thank you very much for bread - a fairy tale and not bread, soft, tasty, does not get stale for a long time, this is now my favorite bread, for the first time I baked on sour cream, the second time on yogurt without additives - super !!!

Delicious bread, thanks for the recipe. I sit and eat and do not stop !!!

Hello, this recipe will be the first experiment. I have a Clatronic 2866. Can I also bake it in my bread maker according to this recipe? (the recipe that is the very first on 1 page.
1. Which program to choose? The main one?
2. How much sour cream to take?
3. Can I use vegetable oil as well?
Thank you in advance.

"I took sour cream old refrigerated, liquid consistency.
Any vegetable oil will suit your taste. "- from the recipe on page 1.

I use the remnants of market sour cream, it is greasy. You can take any sour cream in the dough, just age it, then it will not give a sour taste, and will work like yeast.

Mode Basic (basic)

Good luck!

To understand the difference between fresh sour cream (kefir) and fridge-aged foods, try baking simple pancakes with old kefir and fresh ones.

On fresh kefir, the pancakes will turn out flatter and with a sour taste.

On old kefir (5 days old or more), the pancakes will be lush and there will be no kefir flavor.

Admin, thanks. Wonderful delicious bread with fresh sour cream. Ugliness - there is no sustained ...

Has baked more than once, here's a photo

[Admin]

I decided to take a chance, without trying, you don't know, I loaded everything according to the recipe, put it on 750 gr. Already baking, looking handsome, smells awesome, but if it doesn't work out, they learn from mistakes

and here is the bread (greased the crust with an egg)



Full delight !!!!!! Bread of my dreams
Admin, thank you so much for the recipe

[Wheat bread with sour cream from Admin]

Just yesterday, having found in the refrigerator several started jars of sour cream, which will be "one hundred years old on Saturday", I remembered about the recipe Wheat bread with sour cream from Admin, which is the very first in this thread. Well, I won't be able to bake one like Admin in the oven, so I decided to throw everything into Mulinex-3000. True, the sour cream was thick and fatty (30%. The other is not consumed). I did not reach the required 200 grams with all my leftovers, so I added serum to this weight. When the bread was baked and I took it out of the container, I could not resist cutting off a piece right away (therefore, a slightly torn section). Where are my efforts to lose weight: I could not tear myself away. She just ate bread. Deliciously delicious, airy and light. I have never had such a fluffy dough.

Thanks a lot for the recipe. I think that now sour cream will not have to wait for "souring", since it will be bought specifically for bread.

"I think that now sour cream will not have to wait for" souring ","

But this is in vain! Fresh sour cream will not give such a lush effect. Only old sour cream will have such lush bread!

"I think that now sour cream will not have to wait for" souring ","

But this is in vain! Fresh sour cream will not give such a lush effect. Only old sour cream will have such lush bread!

Not, of course, I thought about it. But now, with these preservatives, it's a long time to wait for the sour cream to turn sour. I will go shopping and look for expired ones. In general, I will dilute it a little with serum.

I tried to bake with fresh sour cream. I understood the difference. And for a month now I've been walking around the refrigerator waiting for souring While I'm saving myself with bread and semolina

[Shurshun]

Shurshun Sour cream can be "aged" by putting it on the table for 12-24 hours at room temperature.

Nice to hear about the difference in the taste of bread on different sour cream

How about the taste of bread on semolina? It is interesting to hear the opinion, and what kind of bread is on the semolina.

If mom's favorite bread is on sour cream - for the last week she cooks sour cream closer to the state of "staleness", then bread on semolina is closer to me, how many times I cooked it - amazing bread all the times, the maximum that I could manage was to bake, and in the morning - not to weigh nor did they manage to cut it first - curious parents got used to the variety and hamster pieces - so the weight is unknown, the taste is very good. At the same time, I figured out the Italian crocodile - it turns out that the program of my stove is basic for 3 hours, and baking on a different mode for 3-50 bread became lush, daddy's favorite.
This is how you, Admin, entered our life and your bread, according to the laws of a bread machine, became our bread

Admin thanks for the recipe !! I looked into the refrigerator - sour cream was lying around, ran here, found your recipe, immediately did it! Just super! I will try and be sure to use semolina !!!

Bake and eat for health

Semolina also turns out decent bread

On the weekend I baked this bread, it turned out great. Thanks Admin for the recipe!

Differences from the original recipe:

• Pyok in HP Panasonic SD-255. Program - basic, size L, medium crust.
• Used pressed yeast - 9g.

Bread weight 750g. Perhaps it makes sense to slightly reduce the amount of sugar, so that the crust is a little lighter, but this is an "amateur". Sour cream and milk were from the refrigerator and I warmed them up on an old heating pad for about 40 minutes. Here's what happened:

[Bread with sour cream from Admin]

🔗
This is my Bread with sour cream from Admin! You can't talk about this bread, you have to inhale its aroma and feel the taste: creamy, tender, rich! See the snow-white crumb and its porous structure!
Thank you ROMA for a wonderful recipe and explanation! Did exactly according to the recipe, however, added 2 tbsp. l.crushed sunflower seeds and toasted sesame seeds.

And, this is mine, of course, not very good, but the taste is excellent, the smell in the apartment is super, Admin Thank you very much !!! But I will try to come out like All members of the forum, pretty ...

People!!!! help me deal with the flour, I threw everything away and pour 3 cups or 450 g with the flour of neponyatka, 3 cups of flour is more

People!!!! help me deal with the flour, I threw everything away and pour 3 cups or 450 g with the flour of neponyatka, 3 cups of flour is more

If a cup is 240ml, then it contains about 150g flour, so 3 cups = 450g flour!

[lana7386]

If a cup is 240ml, then it contains about 150g flour, so 3 cups = 450g flour!

Thank you very much, I baked these two bread yesterday (I used up the sour cream) and it turned out just super! I never thought that such a quantity of flour and a simple recipe would grow such a bread. Thanks a lot Admin for the recipe and lana7386 for a hint

: kolobok: The bread is wonderful! True, not so beautiful, but delicious !!

Thanks a lot for the recipe! The bread is really delicious.
I really like your recipes, - today I decided to bake Italian bread, which is also very tasty.

Admin, thanks for the recipe !! We went to nature for the weekend - baked sour cream bread the day before, made sandwiches - uuuhhh !!!! I didn’t think of taking a picture! Although the bread has an airy crumb, it turned out very good sandwiches with chicken breast and fresh vegetables. I bought 2 jars of sour cream, put them in the refrigerator - let them grow old until next weekend! Thanks for your hard work!

PS I noticed that the children began to eat bread after purchasing a bread machine. And your Italian is a favorite)

Admin, thank you for the recipes, all of which I tried are great!

And this bread turned out delicious and almost does not crumble
The only thing is that at the bottom (see 1.5) the loaf turned out to be dense, and at the top it was lovely to see.
When laying out the products, I messed up with sour cream and during kneading I had to add water, maybe this is the reason?
I would be very grateful if you can help me figure it out

Thanks for the kind words

This is not the reason. On the contrary, you have made the bread less saturated with fat and lighter.

The reason is the proofing. You are baking bread in x \ n, so there may be a discrepancy between the requirements of dough spreading and proofing time, and dough volume.
For x \ n, this is a normal phenomenon and you cannot track it - everything is done automatically.
Try to put food on medium bread so that the dough has room to rise during the allotted proving time.

In general, there are a lot of subtleties - try to carefully observe the process and remember and analyze everything - learn to be sure

Hello. So I was envious of your bread and put it - the result is deplorable (like everything is according to the recipe and sour cream is not fresh ... but the bread turned out to be low and dull (so offensive. French 3.49 maybe that's the reason?

It's so hard to answer based on program time alone.

Lay out the recipe, photos, how you did it, weighed and all the details - then we'll see what's wrong

The recipe is just like on the first page - we weighed the flour 450 grams, took the usual sunflower oil, village sour cream very good. thick, I'll take pictures tomorrow, oh litter instead of milk I took water

Thank you very much for the recipe!
It turns out very tasty bread! It was not possible to take a picture, while the fotik was charging him, the moths overpowered.
I'll go to the oven again!

The bread looks and tastes wonderful. But the smell ...
Apparently, that spoonful of sesame was superfluous, since the smell turned out to be SPESFIC
But thanks a lot for the recipe.

Admin, thanks for the bread recipe, I haven't baked white bread for a long time, because any recipe for white bread reminded my husband of some pastry, not bread. The bread baked according to this recipe tastes like good white bread. I wrote down the recipe for my favorites.

[Belko]

I wrote down the recipe for my favorites.

Belko, Thank you!
Nice to hear, bake and eat to your health !!!

Hello Admin!
I really want to try to bake your bread today. But I have a couple of questions. My main mode is 3 hours, and as I understand it, I need to set it to 3.50, focusing on your bread maker (I read it somewhere), it's like my "French" mode. What to bet on?
And yet, I don't have scales yet. 200 grams of sour cream - how much in ml?
Thank you so much! I really look forward to a quick response! The oven is itching!))))

Oh and more. What size of bread should the program be set for? If you take on my HB, the mode of "French" bread, focusing on the amount of flour, it turns out, the average size. And if you take big bread by the amount of liquid! I'm reading everything here, I'm already completely confused. Should I adjust the amount of ingredients to the program? Then it turns out. that milk + rast. oil = 150 ml. Therefore sour cream should be added 150ml. Then I don't have 150g of flour to fit the program. I don't understand anything anymore! Help!