It tastes like butter... but there's no butter added... why? .. Probably due to the cup or so of sour cream. I have this weird obsession with buying cheap foods... I know what's a deal and what's not.. and unfortunately... it's sometimes hard for me to eat it all.. especially a whole pint of sour cream. I made cakes... frostings... topped things with sour cream... and yet there was still a lot leftover... and the expiration date was quickly approaching. I decided to make bread. This bread was wonderful. It was soft, stayed moist for days, and had a very beautiful tender texture with a very rich flavor. The only thing that might bother me is the fat content... but hey... gotta live a little right? This isn't really a sandwich bread, but I'm sure you can do that, it's more of like a brioche.. or breakfast toast.
Recipe : I halved this recipe to make one loaf, right when I placed the bread into the oven, I spritzed it with water, did it a few times at the first 15 minute of baking, not sure what it did to the crust, but the crust was much more uniform on the top... typically my breads have a thinner crust on top if I don't do a wash, I didn't want the french bread effect, just a uniform crust.
http://www.thefreshloaf.com/node/6310/james-beard039s-sour-cream-bread
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