Sour Cream Tea Bread Recipes

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast, salt, celery seed, dill seed and onion. In a small saucepan, heat the sour cream, water and 3 tablespoons butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes., Punch dough down. Turn onto a lightly floured surface; shape into a round loaf. Place in a greased 2-qt. round baking dish. Cover and let rise until doubled, about 40 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Melt remaining butter; brush over bread. Sprinkle with sesame seeds. Remove from pan to a wire rack to cool.

Steps:

• Grease a 9×5" loaf pan and preheat the oven to 350°F.
• Sift together flour and other dry ingredients.
• Beat butter in a bowl until smooth. Add sugar and beat again.
• Add eggs one at a time, then add vanilla. Beat until fluffy.
• Alternately add sour cream and flour, starting with sour cream, in two or three additions.
• Pour into pan, smooth top and bake for 1 hour 5 minutes, or until tester comes out clean.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
• In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
• Bake for 1 hour, until a toothpick inserted in center comes out clean.

Steps:

• Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and reserve.
• Drain the cherries very well and pulp in the blender. Do not puree.
• Cream the butter and sugar in a large bowl.
• Remove 1 tablespoon of flour and reserve.
• Combine remaining flour, baking soda, and salt in another bowl. Add these dry ingredients to creamed mixture, alternately with the buttermilk.
• Add the beaten eggs, almond extract and pulped cherries to the batter.  Stir the reserved tablespoon of flour into the nuts, coating well. Add the floured nuts to the batter. Stir to incorporate all ingredients.
• Bake in prepared loaf pan in preheated oven for 50 to 60 minutes. Cool in pan 10 minutes and remove.

Steps:

• Combine the cream cheese, sour cream and oregano in a small bowl and mix well. Season with salt and pepper.
• Trim the crusts from the bread. Spread the cream cheese mixture on the bread slices. Arrange the tomatoes on 1/2 the bread slices. Top with the remaining bread slices.
• Cut each sandwich into 3 equal strips.

Steps:

• In a measuring cup, combine sour cream and lemon juice. Add enough milk to measure 1/2 cup. In a bread machine pan, place the sour cream mixture, butter, egg, lemon peel, sugar, salt, baking soda, flour and yeast in order suggested by manufacturer. Select sweet bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine the spread ingredients; beat until smooth. Serve with the bread.