This (another bread inspired by Mr Lepard) is an interesting variant on basic yeast dough bread that has an especially soft crumb, a high rise and which makes toast like no other bread does. It has quite a high fat content which is the reason for its wonderful texture and other attributes … it is also exceptionally easy to make.
- 250 ml warm water
- 125 ml cold sour cream (I use one with 14% fat content – low fat versions do not work so don’t even think about them)
- 2 tsps salt
- 2 tsps sugar
- sachet of fast action dry yeast
- 550 g strong bread flour … you can use all white but I find that 400g white + 150g wholemeal yields a very good flavour
Mix water, cream, salt, sugar and yeast together then add the flour and mix to a good consistency. leave it for ten minutes then knead the dough, leave for another ten minutes and knead again and do this one last time after a further ten minutes.
Cover and leave for an hour. Grease a bread time and dust it with flour, flatten the dough to about 2cm thickness and then roll tightly. Put it into the tin and allow to increase in size by about a half or three-quarters, 30-45 minutes should be ample – don’t let it rise any more before baking as the amount of additional rise in the oven is quite remarkable with this mixture.
Bake for 40 minutes at 375degF/180degC (fan oven)