This past week my daughter (Stiletto #2) took her PSAT at school. This is the pre-test to the SAT and the qualifier for National Merit Scholarships from the College Board. One of the things that I like about the school that they attend is that they don't over prepare them for particular tests. Many schools do that and in the end it amounts to a test score beauty pageant instead of a real evaluation of knowledge and problem solving. Even moderating for this culture, there is still enormous pressure for kids to do well on the test. So knowing there would be a little anxiety, I figured a really good breakfast would be the first thing in order for the day. Since Stiletto #2 is a Carbo Queen and loves soft white bread, I decided a new recipe just for her was in order. Well, it was a hit and easily her favorite bread of all that I have made. Even the Trophy Wife loved it more than all the others! Guess who got the high score for the day. Yes, it was a beauty pageant.

  • 4 Cups AP Flour
  • 1 1/4 Teaspoons Quick Rise Yeast
  • 1 1/2 Teaspoons Salt
  • 1/4 Cup Sour Cream
  • 3/4 Cup + 1 Tablespoon 1% Milk
  • 1 Tablespoon Rice Wine Vinegar or White Vinegar
  • 2-3 Tablespoons Flour For Boule Forming

  1. Combine the dry ingredients.
  2. Combine the wet ingredients and warm to about 85 degrees. I do this slowly in the microwave using the reheat setting. It takes about a minute and a half. Make sure you stir it well.
  3. Combine all the ingredients. It should just start to look glossy, but not wet.
  4. Spray oil the inside of the bowl moving the dough to each side and the spray the top.
  5. Cover bowl with plastic wrap and a towel. Place in oven with only oven light on and let raise at least 6 hours.
  6. Turn out onto oiled counter top and fold over twice.
  7. Cover with plastic wrap and let raise another hour.
  8. Preheat oven and Dutch oven or heavy pot with lid to 450 degrees.
  9. Remove pot from oven and remove lid.
  10. Using a couple tablespoons of flour quickly form the dough by pulling under a few times into a Boule or round shape.
  11. Place shaped dough into Dutch oven, cover, and place into oven.
  12. Bake for 30 minutes covered and then 10 minutes uncovered.
  13. Remove dough from pot and cool on a wire rack.

This recipe is great for both sandwiches and toasting.

1 slice (depending on how big and without butter) is approximately 150 calories.

© Russell W Peterson | DayParentDad.com | 10.16.14




10/25/2014 4:04am

I love this recipe, however I added cheese and chopped onion to it and it was wonderful.


What a great moment to bond with your daughter! It warms my heart to see that fathers take time to bake their child's favorite food. I remember when my father would always ask me to watch him cook so that when I grew up, I'll know how to cook. I have never been a good cook because I always get tired watching my father finish cooking. I only know the first few steps and when I get tired of waiting for the next step, I always go out and play with our dogs instead. I wish I stayed throughout it all because he passed away a few years ago and I really miss the taste of his cooking. I hope you get to do this until she learns how to do it herself.

10/25/2014 3:45pm

What a great add idea!

12/03/2015 4:36am

Thanks for sharing the recipe and the detail about how making it. Your country sour cream, milk bread is so awesome and I love the way you make this recipe and shared it here.

07/07/2017 1:25am

Amazing bread.


It's amazing how to cook and bake and make the bread.


The compliance with the special cooking technology makes this bread softer and fragrant. We just need to adhere to the correct temperature regime when baking.


Leave a Reply