Ingredients
Units
Scale
- 1 cup milk
- 1/4 cup butter (1/2 stick)
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons sugar
- 5 cups flour (plus extra for shaping)
- 1 cup sour cream
- 1/4 cup vegetable oil (or canola oil)
- 1 large egg, slightly beaten
- 1 teaspoon salt
Instructions
- Prepare the Milk and Yeast Mixture: In a small saucepan, scald the milk and add the butter. Allow it to cool to lukewarm. Stir in the yeast and sugar until dissolved.
- Mix the Dough: In the work bowl of a stand mixer fitted with the paddle attachment, add the 5 cups of flour. Pour in the milk-yeast mixture, sour cream, oil, egg, and salt. Mix well until combined.
- Knead the Dough: Switch to the dough hook and knead on medium-low speed for about 5 minutes, until the dough becomes smooth and elastic.
- First Rise: Turn the dough out into a large greased bowl. Flip the dough over to grease both sides. Cover the bowl and let the dough rise until doubled, about 1 hour.
- Shape the Dough: Preheat the oven to 350°F. Punch down the dough and place it in a greased 10-inch round pan with high sides (about 3 inches). Alternatively, shape the dough into a 10-inch round and place it on a parchment-lined baking sheet.
- Slash the Top: Using a sharp knife or a lame, make 3 slashes across the top of the dough, or create an “X” pattern for decoration.
- Bake: Bake for about 1 hour, or until the bread reaches an internal temperature of 190°F on an instant-read thermometer.
- Cool: Remove from the oven and place the bread on a cooling rack.
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour