Sour cream sandwich bread from The Guardian by Dan Lepard

  • fast-acting yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • caster sugar
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Notes about this recipe

  • Foodycat on November 02, 2015

    Like chawkins I used non-fat yoghurt. A very nice loaf!

  • chawkins on October 06, 2013

    This is a great loaf. Easy to make, no need to use the stand mixer and not much kneading required. As I always have non-fat yogurt in the fridge, that is what I use in place of sour cream in almost all recipes. I also usually stray from the recipe by proofing the yeast in the water and sugar solution before mixing in the yogurt instead of mixing boiling water, yeast, sugar, sour cream altogether in one step.

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