Name: Sour Cream Sheet Bread
Prep time: 10 min
Cook time: 20 min
Ingredients: 1/4 cup unsalted butter (56 grams very soft, or melted and cooled ); 1/4 cup Olive Oil ( 60 ml, 55-60 grams); 2 egg yolks at room temperature ( or 1 whole large egg); 1 cup warm milk (240-250/grams); 1/4 tsp granulated sugar or honey; 3 tsp active dry yeast (or 2 1/2 teaspoons instant dry yeast); 1 tbsp flour; 3½ - 4 cups a qood quality all-purpose flour (with protein content over 11-12 grams per 100 grams), bread flour or a combination of bread flour and all purpose flour; 3 tbsp granulated sugar; pinch of salt; 1 ⅔ cup sour cream, room temperature (400ml/420grams (for single sheet bread)); 1½ tsp salt, plus more for topping

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This delicious sour cream sheet bread is baked to golden creamy perfection. It brings back a touch of nostalgia, reminding me of my childhood and cherished memories of my grandmother, who often made it with leftover cream.

View from above, baked sheet bread on a cutting board.

SOUR CREAM SHEET/SLAB BREAD

Salty and creamy, with a tender, soft bite and a touch of sweetness, this is as close to perfection as it gets. This slab bread is perfect as an appetizer, side dish, or snack. It freezes well, and we love it. Let me know how it goes when you try it.

YEASTED BREAD DOUGH

Prepare yeasted dough and let it rise in a warm, draft-free spot.

Teal blue bowl with risen yeasted dough.

SALTY SOUR CREAM TOPPING

Use a generous amount of room-temperature sour cream seasoned with salt. The simplicity of the creamy filling makes this bread deeply satisfying.

BAKE BREAD

Bake bread at 350°F (180 °C) for 20 minutes, until golden brown.

Baked bread with golden edges and white topping nested in a baking sheet with sides.

MORE YEASTED BREAD RECIPES

Hot Cross Buns
Hot Dog Buns
Beginner Sour Dough Bread via Farm House on Boone
Flaky Biscuits

VIDEO STEP-BY-STEP

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Sour Cream Sheet Bread

This yeasted dough yields two sheet breads. You can make one sheet bread with savory topping like cr salty sour cream topping and the second one with sweet toppings, such as fruit, cheese, or use is to make cinnamon buns.

Course Appetizer, bread, dinner, Side Dish, Snack

Cuisine Czech, Slovak

Keyword bread, savory bread, savory sheet bread, sheet bread, sour cream bread

Prep Time 10

Cook Time 20

Dough Proof 2

Servings 12

Author Hani

Ingredients

Wet Ingredients

1/4 cup unsalted butter 56 grams very soft, or melted and cooled
1/4 cup Olive Oil 60 ml, 55-60 grams
2 egg yolks at room temperature or 1 whole large egg

Yeast Sponge

1 cup warm milk 240-250/grams
1/4 tsp granulated sugar or honey
3 tsp active dry yeast or 2 1/2 teaspoons instant dry yeast
1 tbsp flour

Dry Ingredients

3½ – 4 cups a qood quality all-purpose flour (with protein content over 11-12 grams per 100 grams), bread flour or a combination of bread flour and all purpose flour 500-560grams
3 tbsp granulated sugar
pinch of salt

Sour Cream Topping (for 1 sheet bread, yeasted dough is enough to make 2 sheet breads)

1 ⅔ cup sour cream, room temperature 400ml/420grams (for single sheet bread)
1½ tsp salt, plus more for topping

Instructions

Wet Ingredients

Melt butter (1/4 stick, 56 grams) and let it cool to room temperature. Add 1/4 cup (60ml, 55-60 grams) olive oil and whisk in two egg yolks or one whole egg if not using egg yolks. Set aside.

Yeast Sponge

In a small bowl, whisk together warm milk (1 cup, 250 ml), sugar or honey (1/4 teaspoon), active dry yeast (3 teaspoons), and flour (1 tablespoon). Let sit for 5 minutes or until foamy.

Yeast Dough

Into a mixing bowl add flour (3½ to 4 cups ,500-560grams), granulated sugar (3 tablespoons, 37 grams), and a pinch of salt into your stand mixer bowl. Whisk well.
Into the flour mixture, pour foamy yeast mixture and butter-olive oil/egg mixture. With a wooden spoon, stir until combined. If the dough appears too dry, add 1 tablespoon of warm water or milk. If the dough appears too wet, add 1 tablespoon flour.
Knead dough with a hook attachment until dough is smooth and pulls away from the sides of the bowl, about 5 to 7 minutes.
Invert the dough onto a lightly floured surface and continue kneading for 1 minute until it forms a ball. Place into a greased bowl cover with a towel or plastic wrap and let rise in a warm, and draft-free place for 45-60 minutes.

Sour Cream Topping (per 1 sheet bread, this recipe make 2 sheet breads)

Into a bowl, pour sour cream (1 ⅔ cups, 400ml, cca 420 grams) and season it with salt (1½ teaspoons). Set aside, let it come to room temperature.

Shape Sheet Bread

Invert well-risen dough onto a work surface, and cut it in half. Roll out both dough pieces to fit a baking sheet with sides. Spread savory, salty, sour cream topping on one sheet of bread. Let rise for 45-60 minutes.
Other sheet bread can be made sweet or savory. See notes.

Bake

Bake bread in the preheated oven at 350°F (180°C) for 20 minutes, until golden brown.

Notes

How many full-size sheet/slab breads can I make using this dough? This recipe yields two large slabbreads.

What kind of rimmed baking sheet do you use? I use a 17.75×12.75×1 USA-brand rimmed baking sheet.

Can you offer some ideas for using the second half of the dough to make sweet bread? Certainly, it can be used to make cinnamon buns; use this cinnamon topping (half the ingredients’ amounts).
Or use fresh fruits and make a fruit streusel slab bread, similar to my peach slab bread.