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 350F (180C) for 20-25 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

This recipe video is from my savory YouTube channel What To Cook Next.

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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

Yeasted Dough

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 tsp dry yeast
3 tbsp granulated sugar
1 cup warm milk (240-250ml)
1/4 cup unsalted butter (melted and cooled 1/2 stick is 56 grams)
1/4 cup Olive Oil (60 ml)
2 egg yolks at room temperature (or 1 whole egg)
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 (for one sheet bread)
1½ tsp salt, plus more for topping

Instructions

Prepare Yeasted Dough

Melt butter (1/4 stick, 56 grams) and let it cool to room temperature. Add 1/4 cup (60ml, 60 grams) olive oil and whisk in two egg yolks or one whole egg if not using egg yolks. Set aside.
In a small bowl, whisk together warm milk (1 cup, 250 ml), sugar (1/4 teaspoon), dry active yeast (3 teaspoons), and flour (1 tablespoon). Let sit for 5 minutes or until foamy.
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 cup 2/3 cup, 400ml) 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, 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 preheat oven at 350F (180C) for 20-25 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 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 amounts).
Or use fresh fruits and make a fruit streusel slab bread, similar to my peach slab bread.