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Farmer-Style Sour Cream Bread - e-w

Source of Recipe

"Grandma's Best-Loved Recipes"
Farmer-Style Sour Cream Bread
WW Points
Diabetic Exchanges
Serves: 8

1 cup sour cream -- at room temperature
3 tbsp. water
2 1/2 cups all-purpose flour (up to 3 cups), divided
1 pkg. active dry yeast
2 tbsp. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
vegetable oil or nonstick cooking spray
1 tbsp. poppy or sesame seeds

Stir together sour cream and water in small saucepan. Heat over low heat until temperature reaches 120�F. to 130�F. DO NOT BOIL.

Combine 2 cups flour, yeast, sugar, salt and baking soda in a large bowl. Spread sour cream mixture evenly over flour mixture with rubber spatula. Stir until well blended. Turn out dough onto lightly floured surface. Knead 5 minutes or until smooth and elastic, gradually adding remaining flour to prevent sticking, if necessary.

Grease large baking sheet. Shape dough into ball; place on prepared sheet. Flatten into 8-in. circle. Brush with oil. Sprinkle with poppy seeds. Invert large bowl over dough and let rise in warm place 1 hour or until doubled in bulk.
Preheat oven to 350�F. Bake 22 to 27 minutes or until golden brown. Remove immediately from baking sheet. Cool completely on wire rack.

Per Serving 76 Calories; 6g Fat (69.7% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 455mg Sodium. ++++ Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates ++++ WWP: 2