 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 32 |
|
I usually make these little loaves in the morning, so they're ready for my husband, Hal, at lunchtime. There's nothing better than a sandwich prepared with homemade bread. Helen Wanamaker Vail, Glenside, Pennsylvania Ingredients:
1 package (1/4 ounce) active dry yeast |
1/2 cup warm water (110° to 115°) |
1 cup (8 ounces) sour cream |
2 tablespoons sugar |
1 teaspoon salt |
1/4 teaspoon baking soda |
1 egg |
2-1/3 cups king arthur unbleached all-purpose flour |
1 cup (4 ounces) shredded swiss cheese |
2 teaspoons sesame seeds |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sour cream, sugar, salt, baking soda, egg and 1-1/3 cups flour. Beat on medium for 3 minutes. Stir in Swiss cheese and remaining flour. Do not knead.
2. Spread batter into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Sprinkle with sesame seeds. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 mini loaves.
|
|