|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
White bread is an old American classic and household favorite. In this recipe, milk is replaced with sour cream to make a rich, moist white bread that tastes great buttered or toasted.
- 1 cup water (95 F to 110 F)
- 2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
- 1 Tbsp sugar
- 1 tsp salt
- 1/2 cup sour cream
- 1 Tbsp canola oil
- 3 cups bread flour
In a large bowl, mix warm water and yeast. Add sugar, salt, sour cream, and canola oil. Stir. Add 2 cups of flour and mix well. Add in enough remaining flour to make a dough that follows the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in a medium greased bowl. Turn dough over in a bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
Punch down dough. Turn dough out onto a lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Shape dough into a loaf. Place loaf in greased 9 X 5-inch bread pan. Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size. Brush loaf with egg white if a glossy crust is desired.
Bake bread at 375 F for 45 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on a rack.