A simple but delightful sandwich bread, made with white flour, commercial yeast, and a bit of sour cream to provide a mildly tangy note, and a moist and tender crumb.   If you are baking under challenging conditions (that is, in a small oven), watch out for quite  an impressive oven spring: the bread might touch the heating element on top and… you don’t want that to happen.  Protect it with aluminum foil if needed.     The recipe comes from the one and only Dan Lepard, you can find it here.

SOURCREAM SANDWICH BREAD
(from Dan Lepard, published at The Guardian)

General method:
Sour cream is mixed with water, a little salt and sugar, and yeast.  Bread flour is added to form a sticky dough.

Dan uses minimal kneading, just 10 seconds every 10 minutes over half an hour, then the dough rises for 1 hour.

After shaping as a loaf, place in a pan and allow it to rise for 60 to 90 minutes.  The bread is baked in a 390F oven for about 45 minutes.

(for the detailed recipe, and printable version, click here)

Comments:  This is a great  recipe for those times in which you want a simple loaf for day-to-day sandwiches.  A slice, slightly toasted, with cottage cheese, salt and pepper, is a perfect way to start the day, next to a steaming cup of green tea.  Or, if you prefer to play on my husband’s team, make it a thin spread of blackberry preserves,.  Either way, Dan Lepard came up with yet another winner!

I am submitting this post to Susan’s Yeastspotting…

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