Moist Sour Cream White Bread
Sour cream bread delivers a delightfully moist and flavorful white loaf.
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Instructions
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Preheat the oven to 375 F.
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Combine warm water and yeast in a large bowl.
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Stir in sugar, salt, sour cream, and canola oil, then add 2 cups of flour. Incorporate the remaining 1 cup of flour gradually until a cohesive dough forms.
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Turn the dough onto a lightly floured surface and knead for 10 minutes until firm and smooth.
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Place the dough in a greased medium bowl, turning once to coat. Cover and let rise in a warm, draft-free place for 1 hour.
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Punch down the dough, then knead on a floured surface for 5 minutes to remove air bubbles.
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Shape the dough into a loaf and place it in a greased 9x5-inch bread pan.
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Cover the loaf and let it rise in a warm place for 45 minutes, or until doubled in size.
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Optionally, brush the risen loaf with egg white for a glossy crust.
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Bake for 45 minutes until golden brown and hollow when tapped.
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Remove from the pan and cool on a wire rack before slicing.