濕潤鬆軟的 酸奶油白麵包 Moist Sour Cream White Bread

White bread is an old American classic and household favorite. In this recipe, milk is replaced with sour cream to make a rich, moist white bread that tastes great buttered or toasted.

這是個很傳統的 白麵包，用 酸奶油做出 濕潤好吃的土司。

Ingredients 食材：

• 1 cup water 水 1杯
• 2-1/4 tsp dry yeast 酵母粉 2-1/4 茶匙
• 1 Tbsp sugar 糖 1 湯匙
• 1 tsp salt 鹽 1 茶匙
• 1/2 cup sour cream 酸奶油 1/2 杯
• 1 Tbsp canola oil 油 1湯匙
• 3 cups bread flour 高筋麵粉 3 杯

Steps 做法:

• In a large bowl, mix water and yeast. Add sugar, salt, sour cream, and canola oil. Stir. Add 2 cups of flour and mix well. Add in enough remaining flour to make a dough . knead for 10 minutes, adding remaining 1 cup flour gradually .Place dough in a bowl. Cover with clean cloth and let rise in warm place for about an hour.

留下一杯麵粉，把其他食材都混好 ，揉麵時 慢慢加入剩下的一杯麵粉。因爲這個麵糰很濕黏的。 麵糰成型後，蓋上蓋子或濕布。擺在溫暖地方 或窗口太陽照的到。

Shape the dough into a greased loaf. Cover and let rise in a warm place for 30 minutes or until doubled in size.

大約一個多小時候，麵糰發好了。整理形狀，擺進去 摸了油的土司烤盤。第二次醒麵 大約30分鐘左右。

Bake bread at 375 F for 45 minutes or until bread top is golden brown . Remove bread from pan and let cool on a rack.

烤箱 375度F，烤45 分鐘。

Rapid cook, medium crust. moist inside , easy but delicious.

這是個 時間不夠 可以快速發麵 完成的白土司。 外皮有點脆，裏面是濕潤的！