Sour Cream & Onion Bread

Ingredients:​ Yields 1 loaf 

• 1 packet or 2 1/4 teaspoons of yeast
• 1/2 cup warm water (110 F)
• 1 teaspoon granulated sugar

• 1 cup sour cream
• 1/4 cup canola or vegetable oil
• 1 egg
• 1 teaspoon salt
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 tablespoon parsley
• 4 - 4 1/2 cups Hudson Cream Short Patent Flour
• Melted butter (optional)

Directions:

• In a medium bowl, combine yeast, 1/2 c water and 1 teaspoon sugar.  Stir and let sit 10 minutes, or until foamy.
• While yeast is activating, heat the sour cream and oil in a small saucepan over medium until it reaches 110 F.  Stir frequently.  
• In a large bowl, combine egg, parsley, garlic powder, onion powder, and salt.   
• Pour yeast mixture and sour cream mixture into the large bowl and stir well. 
• Add 3 cups of the flour, continuing to stir.  
• Continue to add flour 1/2 cup at a time until the dough is soft and not sticky.  Knead for 5-10 minutes. 
• Place in a greased bowl and turn once to coat top.  Cover and let raise until doubled in size, about 45 minutes. 
• Working with the first half, pat out into a rectangle shape that is about 9 inches by 7 inches.  Fold the top 1/3 down, using the heel of your hand to firmly pat and seal.  Fold the bottom 1/3 up and continue to pat and seal.  Fold in half one more time, continuing to seal.  Tuck and seal ends under. 
• Place in well greased loaf pan (9.25 x 5.25 x 2.75).   
• Cover and let rise until doubled in size, 30-45 minutes.  

Cook Time & Temperature: 

• Bake at 350 F for 35-40 minutes. or until internal temperature reached 190 F.