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.
Servings: 12
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 17.75x12.75x1 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.
Or use fresh fruits and make a fruit streusel slab bread, similar to my peach slab bread.