2.5 hours/ 2 loaves
- 1 cup warm water
- 2 and 1/4 tsp yeast
- 1 Tbsp honey
- 1 tsp salt
- 1/2 cup sour cream (can substitute with greek yogurt)
- 1 Tbsp olive oil ( can be omitted)
- 3 cups bread flour
- Mix water, honey and yeast. Add salt, sour cream, olive oil and 1 cup of flour, stir and let it sit for 5 minutes. Add in remaining 2 cups of flour and mix well.
- Knead for 10 minutes, adding more flour as needed until the dough is firm and smooth.
- Cover the dough and let rise in a warm area for about an 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 bread pan. Cover and let rise in warm place for 45 minutes or until doubled in size.
- Bake bread at 190 degrees C for 45 minutes or until bread top is brown and the bread sounds hollow when the top is tapped. Remove bread from pan and let it cool.
This super soft and moist bread remains its texture for days. You can easily alternative with other flavors such as jam, cheese, herbs etc. Usually hard, stale bread is what I prefer to make morning french toast. However, this bread when heated in pan creates a thin crispy layer yet remains soft inside. It hardly needs soaking time like stale bread, it absorbs juice in the pan pretty quickly. A quick and hearty breakfast to prepare during busy week days.
by Chelsea Riz
