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Sour Cream Bread

Sour Cream Bread

Sour Cream Bread
Votes: 7
Rating: 2.86
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Sour Cream Bread
Votes: 7
Rating: 2.86
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 package active dry yeast
  • 3 tablespoons water
  • 1/4 cup + 2 tablespoons warm water (105–110 degrees)
  • 16 ounces whole fat sour cream
  • 1 tablespoon Celtic salt
  • 1/4 teaspoon baking soda
  • 4 cups sprouted red wheat flour
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees. Dissolve yeast and sugar in warm water in a small mixing bowl; let stand 5 minutes or until bubbly.
  2. Combine sour cream, salt, and baking soda in a large mixing bowl; add the yeast mixture, mixing well.
  3. Gradually add flour and mix well.
  4. Turn dough out on a lightly floured surface and knead about 2 minutes until smooth and elastic.
  5. Shape into a ball; place in a greased bowl, turning to grease top.
  6. Cover and let rise in a warm place (85 degrees), for about 1 ½ hours or until doubled in bulk.
  7. Punch dough down and divide in half.
  8. Place each half in a buttered 9x5x3" loaf pan.
  9. Cover and let rise for 1 hour or until doubled in bulk.
  10. Bake at 375 degrees for 35–40 minutes. NOTE: I like to preheat my oven to 450 degrees for 1 hour. Immediately upon placing dough pans in oven I turn it off and turn it back on at 375 degrees. Helps ensure a wonderfully chewy crust.
Recipe Notes

I preheat my oven at 400 degrees for one hour. Immediately upon placing loaves in oven I reset oven to 375 degrees.

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Sugar and Spice Coffeecake

coffeecake

Sugar and Spice Coffeecake
Votes: 5
Rating: 4
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Rate this recipe!
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Sugar and Spice Coffeecake
Votes: 5
Rating: 4
You:
Rate this recipe!
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Ingredients
  • 1 cup muscavado sugar (or sweetener of choice)
  • 1 tsp baking powder
  • 1/2 cup coconut oil
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 cup raising (optional)
  • 1/2 cup maple or coconut sap sugar
  • 1 cup crispy nuts, chopped
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup whole fat sour cream
  • 1/2 tsp nutmeg
  • 2 cups sprouted flour (can use gluten or non-gluten flour of choice or a combination
Servings:
Units:
Instructions
  1. Mix coconut oil, muscavado sugar and eggs; beat well.
  2. Stir in vanilla and sour cream.
  3. In a separate bowl mix flour, baking powder, baking soda, and a pinch of sea salt.
  4. Add to wet mixture and mix well.
  5. Spread ½ of batter in a greased 9“ pan. Sprinkle raisins on top of batter.
  6. Mix maple sugar, spices and nuts and sprinkle ½ of mixture over the raisins.
  7. Spread remaining batter over this layer and top with remaining sugar, spice, and nut mixture.
  8. Bake at 350 degrees for 40 minutes or until done.
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