MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sour Cream Bread
 Categories: Breads
      Yield: 2 Loaves
 
      1 tb Active dry yeast
      3 tb Granulated sugar
    1/4 c  Water; warm  (100-115°F /
           -38-46°C)
      2 c  Sour cream; at room
           -temperature
      1 tb Salt
    1/4 ts Baking soda
  4 1/2 c  All purpose flour; up to 5 c
 
  Combine the yeast, sugar, and water, and allow to proof for 5 minutes.
  
  Put the sour cream, salt, and soda in a mixing bowl. Add the yeast
  mixture.
  
  Then add 4 cups of the flour, cup by cup, to make a very wet, sticky
  dough, beating hard with a wooden spoon after each addition.
  
  Scrape out onto a lightly floured board. Using a baker's scraper or a
  spacking knife, lift the flour and the dough, and fold the dough
  over. Turn it clockwise slightly and repeat the lifting and folding
  process until the dough is less sticky and can be worked with your
  hands.
  
  Add only enough flour to prevent sticking. (This entire kneading
  should take about 10 minutes, longer if you're inexperienced).
  
  Shape the dough into a ball, place in a buttered bowl, and turn to
  coat it with the butter. Cover with plastic and let sit in a warm
  spot to double in bulk.
  
  Punch the dough down. Turn onto a lightly floured board and knead for
  a minute, then divide into two equal pieces. Butter two 9x5x3-inch
  loaf tins. Shape the dough into loaves and fit into the tins. Cover
  loosely and let rise again until doubled.
  
  Bake in a preheated 375°F / 190°C oven for 30 to 35 minutes, or
  until the loaves sound hollow when tapped on top and bottom. Cool
  thoroughly before slicing.
  
  RECIPE FROM: James Beard. Beard on Bread. New York: Alfred A. Knopf,
  1974.
  
  Recipe by James Beard
 
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