Sourcreambread Recipes

SOUR CREAM BREAD

Steps:

• Rapid cook, medium crust.
• Place ingredient into bread machine as per manufacturer's instructions.
• I don't usually have the sour cream at room temperature and I never have any problems with it.
• The one thing I watch for is that the flour tends to hide in the corners of my machine.
• I just use a spatula and gently push it into the dough.

BUTTERMILK AND SOUR CREAM CORN BREAD

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan.
• Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
• Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
• In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

BANANA SOUR CREAM BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
• In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
• Bake for 1 hour, until a toothpick inserted in center comes out clean.

CLASSIC SOUR CREAM-BANANA BREAD

Steps:

• Heat oven to 350ºF.
• Combine flour, baking powder, baking soda and salt. Beat butter and sugar in large bowl with mixer until blended. Beat in eggs, then sour cream until blended. Add flour mixture alternately with bananas, mixing just until blended after each addition. Stir in nuts.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min. Remove bread from pan to wire rack; cool completely.

SOUR CREAM-CRANBERRY BREAD

Steps:

• Heat oven to 375°F. Generously grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In medium bowl, stir all bread ingredients except cranberries with fork or whisk until moistened. Stir in cranberries. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely before slicing, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
• In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread just before serving.

SOUR CREAM BREAD (BREAD MACHINE)

Steps:

• 1. Pop all the ingredients into the baking pan.
• 2. I use "Regular Light Crust" setting but recipe calls for "French Bread" setting.
• 3. Press start and hang around the machine asking, "Is it done yet? Is it done yet?" for a couple of hours.
• 3. Try not to eat a slice the second you take it out of the machine.

SOUR CREAM CHIVE BREAD

Steps:

• In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).