Greeting! I’m Amanda and I blog over at Dancing Veggies. I’ve been a member of the Secret Recipe Club for over a year, and with that was thrilled at the chance to host a guest post. This year I’ve been doing a special feature on my blog focusing on some of my favorite Hanukkah recipes. I’ve done some fried goodies so far, but dairy dishes are also an important feature.
I’ve made sourdough breads before (after making Gunther, my sourdough start), but I wanted to try something a little different. I decided to add dairy to this and figured a sweet & sour mix could make a delicious bread. My hubby certainly thought it was!
1 cup milk, warm
1 ½ tsp yeast
1 tbsp sugar
3 cups flour
½ tsp salt
1 cup sourdough starter
3 oz cream cheese
Proof the yeast in lukewarm milk (around 75degrees) with the sugar. Allow to sit for 5minutes.
Meanwhile sift together the the flour and salt and then add the sourdough starter and the cream cheese. Stir in the yeasty milk mixture and mix well. Turn the dough out on to a floured surface and begin kneading. Knead dough until smooth and then let rise until doubled in size.
Punch the bread down and move into a loaf pan (recipe as written will do one medium loaf) and allow to double in size once more.
Preheat oven to 350. Bake bread for 45minutes, or until it reaches a gorgeous golden brown.
I hope you enjoy this bread as much as I do! This recipe can also be easily adapted for a bread machine, which is how I normally make it. Just skip the proofing step and add everything directly to the bread machine per maker’s instructions.
Thank you Amanda for the wonderful post. Please check out more of Amanda’s delicious recipes at Dancing Veggies.