Sour Cream Lemon Bread

I’m a bread baker, so I had to try this different lemon and sour cream flavored yeast bread.  The recipe is for a bread machine (follow your machine directions for sweet dough); so it only makes a small 1 pound loaf.   One large lemon is enough for this recipe. 
I don’t want to give kitchen space to a bread machine anymore, as I usually only used it to mix dough anyway, so I reworked the recipe to make it in my food processor.  I baked it in a 3 x 7” bread pan, and it still made a very small loaf – just right for tea bread.  The spread was delicious, although you don’t really need it.            
Sour Cream Lemon Bread
     ¼  Cup  Sour Cream
  2       Tablespoons  Lemon Juice
  3       Tablespoons  Milk
  2       Cups  Bread Flour -- 9 ounces
  2       Tablespoons  Butter -- softened
  1       Teaspoon  Salt
     ¼ Tablespoon  Baking Soda
  2      Tablespoons  Sugar
  1 ½ Teaspoons  Instant Yeast
  1       Large  Egg
  2       Teaspoons  Lemon Peel -- grated
                        Lemon Spread
  3       Ounces  Cream Cheese -- softened
     ¼ Cup  Powdered Sugar
  1       Tablespoon  Lemon Juice
  1       Teaspoon  Lemon Peel -- shredded
  1       Each  Lemon
  1. Combine sour cream and lemon juice.  Add enough milk to measure 1/2 cup.  Warm liquids to 110°.
  2. In food processor with a steel blade, combine bread flour, butter, salt, baking soda, sugar, instant yeast, egg and lemon peel. (This is not enough dough for the dough blade)
  3. Pour warm liquid into processor while running, adding just as fast as flour can absorb it.  Process until mixture starts to form a ball.  Process an additional minute. 
  4. Let dough rest, right in the covered processor bowl, in a warm place for 10 minutes.
  5. Turn out on board and shape into a loaf.  Place in a greased 3 x 7" loaf pan and let rise until almost doubled.  It takes about 30-40 minutes.  It won’t fill the pan to the top.
  6. Bake at 400° for about 30 minutes, or until bread reaches 190-200° with an instant-read thermometer stuck in the end of the loaf.  Turn out onto rack to cool.
  7. Serve with spread  that has been mixed with an electric mixer until smooth (about 1/2 cup total).

   "Taste of Home Holiday Recipe Card Collection 2002"
 Per Serving: 122 Calories; 5g Fat (34.7% calories from fat); 3g Protein; 17g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 231mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

8 comments:

  1. I absolutely have to find the equivalent of sour cream in France !

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  2. I think the closest to our sour cream would be Creme Fraiche, this is what I am finding in our cookbooks, etc. maybe a little more lemon peel to make up for the tang of our sour cream?

    "Crème fraîche is a soured cream containing 30–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content."

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  3. Sounds yummy! I was expecting it to be a quick bread for some reason, so was surprised to see it's not. Next time I remember to buy a lemon, I'll give it a try. Now this lemony post has me thinking about lemon bars, which I love! Thanks!

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  4. Or lemon pie? I just got done making one, also inspired by this post.

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  5. I used to request lemon meringue pie when I was heading to my mom's! Nothing like mom's pie! Haven't had it in years. Never could make it like hers. Do you have a good recipe? She just used pudding & pie filling.

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  6. Dear Anonymous, Check tomorrow's post for your pie recipe.

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  7. Dear Sisters, Could you please post the recipe for the pineapple bunt cake picture on the cover of your last post of Dec 3rd 2017
    Re:Taste of Home’s Holiday Recipe Card Collection for the year 2002. This particular bundt cake looks great and I have 2 fresh pineapples to use up. Thank you! You both do a super job. Sincerely, Clinton

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    Replies
    1. Here it is:
      Pineapple Upside Down Cake
      INGREDIENTS
      6 canned pineapple slices
      6 maraschino cherries
      1 cup chopped walnuts, divided
      1 package (18-1/4 ounces) white cake mix
      DIRECTIONS
      Place pineapple slices in a greased and floured 10-in. tube pan. Place a cherry in the center of each slice. Sprinkle half of the walnuts around the pineapple. Prepare cake mix according to package directions; spoon batter over pineapple layer. Sprinkle with remaining nuts.
      Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Yield: 10 servings.
      Originally published as Pineapple Upside-Down Cake in Quick Cooking November/December 2001, p57

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