5 STAR TIPI usually make these tender little loaves in the morning, so they’re ready to eat at lunchtime. There’s nothing better than a sandwich prepared with homemade bread.
—HELEN WANAMAKER VAIL GLENSIDE, PA
PREP: 25 MIN. + RISING • BAKE: 25 MIN. + COOLING • MAKES: 4 MINI LOAVES
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup (8 ounces) sour cream
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg
2 1/3 cups all-purpose flour
1 cup shredded Swiss cheese
2 teaspoons sesame seeds
1. In a large bowl, dissolve yeast in warm water. Add the sour cream, sugar, salt, baking soda, egg and 1 1/3 cups flour. Beat on medium for 3 minutes. Stir in Swiss cheese and remaining flour. Do not knead.
2. Spread batter into four greased 5 3/4x3x2-in. loaf pans. Sprinkle with the sesame seeds. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
5 STAR TIP
Cool unsliced yeast bread completely before placing in an airtight container or resealable plastic bag. Yeast bread will stay fresh at room temperature for 2 to 3 days. Bread with cream cheese or other perishable ingredients should be stored in the refrigerator. For longer storage, freeze the bread in an airtight container or resealable plastic bag for up to 3 months.