Sour Cream Sandwich Bread (1, 1.5, 2 lb Bread Machine + Dough Cycle + Stand Mixer Instructions)
This sour cream sandwich bread is incredibly soft, fluffy, and easy to make—even if you’ve never made bread before. This recipe is designed with beginners in mind, with simple ingredients and clear, step-by-step instructions. I walk you through the entire process so you know exactly what to look for at each stage. The secret ingredient is sour cream, which adds richness and keeps the bread soft and tender for days without making it complicated. You can make this completely in the bread machine or use the dough cycle and bake it in the oven! I've also included stand mixer instructions!
Sour Cream Sandwich Bread
1 lb loaf
3/8 cup (90 g) warm water
2/3 cup (160 g) sour cream
2 1/3 cups (280 g) bread flour
2 teaspoons (8 g) brown sugar
3/4 teaspoon (4.5–5 g) salt
1 1/3 teaspoons (4 g) instant yeast
1.5 lb loaf the size I made
1/2 cup + 1 tablespoon (135 g) warm water
1 cup (240 g) sour cream
3 1/2 cups (420 g) bread flour
1 tablespoon (12 g) brown sugar
1 1/4 teaspoons (7 g) salt
2 teaspoons (6 g) instant yeast
2 lb loaf
3/4 cup (180 g) warm water
1 1/3 cups (320 g) sour cream
4 2/3 cups (560 g) bread flour
1 tablespoon + 1 teaspoon (16 g) brown sugar
1 2/3–1 3/4 teaspoons (9–9.5 g) salt
2 2/3 teaspoons (8 g) instant yeast
Bread Machine and Dough Cycle Instructions
Place ingredients into the bread machine pan in the order listed.
For a full bread machine loaf, select the basic white cycle and start.
For the dough method, select the dough cycle (about 90 minutes).
When the dough cycle is complete, remove the dough from the pan and turn it out onto a lightly floured surface. Gently press it out to release air bubbles. Shape into a loaf.
Place into a greased loaf pan. Use an 8.5 x 4.5-inch pan for 1 lb and 1.5 lb loaves, and a 10 x 5-inch pan for a 2 lb loaf.
Cover and let rise for 20–40 minutes, until the dough rises about 1 to 1½ inches above the edge of the pan. Score the dough if you’d like.
Bake at 350°F (175°C) for 30–35 minutes, until golden brown or the internal temperature reaches 190–200°F (88–93°C).
Remove from the pan immediately, brush with melted butter, cover with a tea towel, and let cool completely before slicing for the best texture and crumb.
Store in a beeswax bread bag.
Stand Mixer Instructions
Add warm water, brown sugar, and yeast to the bowl of a stand mixer, followed by the sour cream, bread flour, and salt.
Using the dough hook, mix on speed 2 for 1–2 minutes. Check the dough: if it sticks heavily to the bowl, add flour 1 tablespoon at a time. If it feels dry or stiff, add water 1 tablespoon at a time.
Continue kneading on speed 2 for 6–8 minutes, until the dough is smooth, soft, and slightly tacky.
Cover the bowl and let rise for about 1 hour, or until puffy and roughly doubled in size.
Turn the dough out onto a lightly floured surface and gently press it flat to release air bubbles. Shape into a loaf. Place into a greased loaf pan. Use an 8.5 x 4.5-inch pan for 1 lb and 1.5 lb loaves, and a 10 x 5-inch pan for a 2 lb loaf.
Cover and let rise 20–40 minutes, until the dough rises about 1 to 1½ inches above the edge of the pan. Score the dough if you’d like.
Bake at 350°F (175°C) for 30–35 minutes, until golden brown or the internal temperature reaches 190–200°F (88–93°C).
Remove from the pan immediately, brush the top with butter, and cover with a tea towel for the softest crust. Let cool before slicing for the best texture and crumb.
Store in a beeswax bread bag!
*This is how I store my bread! If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!
Used in this Recipe:
Lodge 8.5x4.5" Loaf Pan (for 1 and 1.5 size loaves)
Lodge 10x5" Loaf Pan (for 2 lb loaf)
Cast Iron Melting Pot & Basting Brush
Bread Lame for scoring dough
Vital Wheat Gluten (add 1 tsp per cup of all-purpose flour to make it into bread flour, or can also be used with any flour to add structure and strength)
Organic Bread Flour
Where I get get bulk flours and grains!
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For the absolute softest & fluffiest loaf ever, try my cottage cheese bread!