Farmer-Style Sour Cream Bread / 酸奶油农夫包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Stir together sour cream and water in small saucepan. Heat over low heat until temperature reaches 48C/120F to 54C/130F. Do not boil.
Combine flour, yeast, sugar, salt and baking soda in a large bowl. Spread sour cream mixture evenly over flour mixture and knead about 10 minutes to make a smooth and elastic dough.
Grease a piece of large baking sheet. Shape dough into ball and place it on the prepared sheet. Flatten into 8-inch circle. Brush with oil. Sprinkle with poppy seeds. Invert large bowl over dough and let rise in warm place 1 hour or until doubled in bulk.
Preheat oven to 175C/350F. Bake for about 25 minutes or until golden brown. Remove immediately from baking sheet and cool on wire rack.

把酸奶油和水混合到一个小锅里。低火烧热至48C/120F- 54C/130F。记住不要将其烧开。
面粉，酵母，砂糖，盐，和小苏打放到一个搅拌盆里。加入酸奶油混合物搅拌至面团匀滑有弹性，大约10分钟。
取张烤纸抹上薄薄一层油。把面团整成圆球状，然后放到备好的烤纸上。用手掌将其稍微压扁成8寸左右大小的圆状。扫上一层油，洒上罂粟子。取一个大盆或是蛋糕模盖住，放到暖处发酵大约1小时，面团膨胀为双倍。
入预热175C/350F的烤箱烘焙大约25分钟。取出后放到钢架上晾凉。

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