Making fourloaves, this recipe gives enough goodness to go around!
Ingredients
Pastry
1(8-oz.)
container sour cream
1/2cupbutter, cubed
1teaspoontable salt
1/2cupplus 1 tsp.
Credit: Alison Miksch
sugar, divided
2(1/4-oz.)
Cool to 100 to 110.
Combine yeast, warm water, and remaining 1 tsp.
sugar in a large bowl; let stand 5 minutes.
(Dough will be soft.)
Cover and chill 8 to 24 hours.
Divide dough into 4 portions.
Turn out each portion onto a heavily floured surface, and knead 4 or 5 times.
Carefully roll up, starting at 1 long side; press seam, and fold ends under to seal.
Place 2 loaves, seam side down, on each of 2 parchment paper-lined baking sheets.
Make 6 cuts across each loaf; cover with plastic wrap.
Preheat oven to 375.
Bake 2 loaves at a time 15 minutes or until golden brown.
(Refrigerate remaining loaves while first batch is baking.)
Drizzle warm loaves with Powdered Sugar Glaze.
For Powdered Sugar Glaze: Stir together powdered sugar, milk, and vanilla extract.
