John's Easy Yeast Bread

I bake a lot of bread, probably two or three times a week.  Every once in a while I come across a recipe that begs to be tried, like this one for no-knead yeast bread. The secret ingredient to this high-rising loaf is the sour cream, which makes it tender, light, and delicious.

I admit to being somewhat of a rebel.  While the original recipe calls for this to be mixed by hand, I just put all the ingredients in my mixer bowl and use the dough hooks for a few seconds.  Once the dough is mixed, I let it rest for 10 minutes or so, then mix it again for a few seconds.  I do this a couple times before letting it rest for an hour.

At that point, I shape it into loaves and transfer them to the pans for a second rising.  This takes a few hours from start to finish, but actually only a few minutes of hands-on time.  If I start it in the early afternoon, around one or two o'clock, it's ready in time for supper.

The recipe is supposed to yield one giant loaf.  But, I prefer to make several smaller loaves instead.  They are just easier to handle and slice than a larger loaf.  And besides, three small pretty loaves look nicer rising on the counter than just one biggish loaf, right?

I love it buttered and spread with raw honey.  Any left-overs make fabulous French toast the next morning.  But any way you decide to serve it, expect it to disappear quickly!

John's Easy Yeast Bread

• 1/2 cup boiling water
• 2/3 cup cold water
• 2 teaspoons sugar
• 2 teaspoons salt

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• 1/2 cup sour cream

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• 2 teaspoons yeast

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• 4 1/2 cups all-purpose flour

Mix the boiling water, cold water, sugar and salt in a bowl.  Add the sour cream.  (Now the liquid mixture is the right temperature for the yeast.)  Add the yeast and mix until dissolved.  Now add the flour, mixing by hand until it forms a ball.  Let rest for 10 minutes.  Mix a couple minutes by hand.  Let rest again for 10 minutes.  Repeat one more time.

Let dough rest for one hour.  Shape into one large or three small loaves.  Place in greased pan/s.  Let rise for one hour.  Bake at 400 degrees for 30 minutes.

Love,