I make everything, bread included, but bread is more of a science....adding liquids here and there can mess with your rising, etc. so I follow the recipe carefully and add flavorings/spices to kick up the taste....
I bake bread all the time...family tradition. The only recipe I add sour cream to is my sour cream coffee cake. It is moist, but the key to keeping your bread moist is the amount of flour you put in...you have to know when to stop adding.
Ok I'm about to give away a recipe that I never share. This is one of the best bread recipes that there is anywhere. I have requests for it all the time, and I make it almost weekly. I got it handed down to me from a family friend who had made it for about 65 years before passing away. I don't share it often, but I will here so you too can taste this fantastic bread!
Gramma Peterson's(not mine, but very nearly!)Bread
Note
you can use either whole wheat or white flour, or a mix of both with this recipe.)
1 Quart hot water(not too hot, but not too cold either)
2/3 cup honey(can use sugar, but it doesn't taste as good)
Whisk them together until honey is completely dissolved. To this then sprinkle on top:
4 tablespoons yeast powder(no cake yeast)
Let "Brew" for 10 minutes undisturbed.
Add:
4 tablespoons vital gluten(a must for better rising, especially when using whole wheat)
1/4 cup oil
4 tablespoons salt
7 whole eggs
Whisk until foamy. Add:
1 Cup powdered milk(instant or non-instant)
8 to 12 flour
Add milk powder and whisk for 1 minute. Then add flour 1 cup at a time and knead each one in until well incorperated. When dough has reached a soft consistancy that holds sort of ball shape, and had a very smooth texture and appearance, Cover in the mixing bowl with a loose thin towel( I use flour a flour sack towel for this) and set in a warm place to rise. Let rise for 1 hour, and then punch down and cover again. Let it rise for 1 more hour or until double in size.
Remove from bowl and turn onto a floured surface. Knead dough for about 10 minutes and return to bowl. Let rise for 40 minutes more. Uncover and punch down. Knead again for 5 minutes and then form loaves or rolls, etc. Place into pans that have had the bottoms and sides coated in melted butter(no margarine), and also drizzle a small amount over the tops of loaves, etc(except for cinnamon rolls, spray with pan spray instead).
Cover pans with cloth and let rise until double in size(for cinnamon rolls let rise only 20 minutes before baking). Bake in a 350 degree oven for 20 to 25 minutes.
The key to this bread is the eggs and the milk powder. The more eggs you add the lighter the bread. It's a moist, and lucious textured bread to be sure!
All those who have eatten my bread have lovee it and have begged for more.......I hope you enjoy it too!!
P.S. The only time you should ever add sourcream to a bread is if it is a cake type bread, like banana, zuccinii, or any other cake type bread.
I only make one thing...my MIL's famous dinner rolls. They have been making these in their family for many many years and it was my mission last time I was home to learn.
I make them on holidays and special occasions and they have turned out perfect. (much to my hubby's chagrin, he can't do bread or biscuts, he has tried LOL)
i wouldn't think adding sour cream would work. It would mess with the chemistry.
Thanks for sharing your recipe momkiksbut. : )
Also I changed my flour I was using bleached and I started to use unbleached. Would this make a difference?
I wouldn't think so....
It's all in how the dough rises. That's where the vital gluten comes in. And of course the amount of levening you use. Too much yeast and you've got a heavy flatter tasting and looking bread. Too little and it's going to be a "Paper weight! Or a door stop! Both have happened to me over the years in learning how to make this bread just right.
I should have mentioned too that this recipe makes about 5 good loaves, or 3 loaves and a jelly roll pan full of cinnamon rolls.
I'm leaving on vacation tomorrow, but when I return in about a week I'll be making some and I'll post a pic here for all to see. Not the same I know....(we don't have smell-a-vision either darn it!)but at least you'll be able to get an idea of what your bread will look like when you make it.
See you all in a week!! 
Quote by @%username% on %date%
%body%