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Soured cream cloud bread recipe

Soured cream cloud bread recipe

  • Recipes
  • Dish type
  • Bread

Gluten free bread alternative with only 3 ingredients: soured cream, eggs and baking powder. They look a like little buns, are quite nutritious and can be a good bread substitute.

24 people made this

IngredientsMakes: 6 cloud breads

  • 2 tablespoons soured cream
  • 2 eggs, separated
  • 1/4 teaspoon baking powder

MethodPrep:10min ›Cook:17min ›Ready in:27min

  1. Preheat oven to 150 C / Gas 2. Line a baking tray with baking paper.
  2. Mix the soured cream and egg yolks together until smooth.
  3. Place egg whites and baking powder in a glass, metal or ceramic bowl; beat together until stiff peaks form.
  4. Fold soured cream and egg yolk mixture gently into egg whites until just combined and light yellow in colour.
  5. Spoon the batter onto the prepared baking tray in mounds about 10cm in diameter, flattening peaks with the back of the spoon.
  6. Bake in the preheated oven until golden brown, 17 to 20 minutes.

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Dan Lepard's sour cream sandwich bread recipe

F or those days when all you want is a high-risen loaf with a beautifully soft, tender crumb and a crisp, golden crust. Toasts like a dream. If you don't have one of those British-made, sharp-cornered 2lb loaf tins, get one from bakerybits.co.uk.

125g cold sour cream
2 tsp salt
2 tsp caster sugar
1 sachet fast-action yeast
550g strong white flour, plus extra for shaping
Oil, for kneading

In a large bowl, mix the cream with 150ml cold water and 100ml boiling water, add the salt, sugar and yeast, then mix in the flour until it forms a rough ball. Cover and leave to sit for 10 minutes.

Lightly oil a patch of worktop and gently knead the dough on it for 10 seconds. Return the dough to the bowl, leave it to sit for another 10 minutes, repeat the quick knead two more times at 10-minute intervals, then leave for an hour.

Butter the base and sides of a large, deep, 19cm-long loaf tin or similar and line the base with nonstick baking paper. Pat out the dough to about 2cm thick, roll it up tightly like a scroll and squish it seam-edge down into the tin. Leave to rise for 60-90 minutes, dust the top with flour and bake at 200C (180C fan-assisted)/390F/gas mark 6 for about 45 minutes.


Can You Freeze Sour Cream?

If you&aposve ever thrown out a half-used container of sour cream, you were probably irritated by the waste of food and money. You might have even wondered: can I freeze sour cream? By taking the proper steps and precautions, sour cream can be safely frozen and thawed for use in a variety of baking and cooking needs. The texture will change once it has thawed, which means it&aposs best not to use frozen sour cream in dips or on a baked potato. But it&aposs perfectly fine to use in cakes, casseroles, and soups. Read on for our tips on how to freeze and thaw sour cream.

What Is Sour Cream?

Sour cream is commonplace in the kitchen, but fans of this everyday dairy product rarely know what it&aposs made of. Sour cream is produced when lactic-acid culture is added to cream. This gives you that tart, jiggly substance you know and love (especially when it&aposs on Mexican food). It&aposs used in everything from dips and sauces to baked goods. And of course a dollop on a baked potato is always a good idea. It&aposs similar to yogurt or Créme fra໬he in that they&aposre all pretty much forms of curdled milk and are often used interchangeably.

Tips for Freezing and Thawing Sour Cream

  • Make sure it&aposs fresh when you put it in the freezer. Avoid putting sour cream in the freezer that&aposs been open for more than three weeks.
  • Use it sooner rather than later. Sour cream continues to deteriorate over time, even while frozen.
  • Try to store it in the smaller portions, so you don&apost have to divide up what you need from one huge frozen chunk.
  • Don&apost put sour cream back in the freezer after thawing, to prevent bacteria growth.
  • Since the texture does change with freezing, it&aposs best to use frozen sour cream in cooking or baking, rather than as a dip or baked potato topping.

How to Freeze and Thaw Sour Cream

Freezing dairy products can be tricky, as they may separate after thawing. Try following these steps to achieve a smooth result.

  1. Using a whisk, whip the sour cream to distribute the moisture throughout the container.
  2. Either store sour cream in its original container, or transfer it to an air-tight storage container or freezer bag (be sure to squeeze any excess air out).
  3. Write the date on the container and place in the freezer. Sour cream can be stored in the freezer for up to six months.
  4. To thaw, simply transfer the amount of sour cream you need to the fridge and allow it to thaw for several hours. You&aposll notice the texture will be a bit watery and separated. Simply whip it with a whisk to reach a smooth consistency. You can also add a teaspoon of cornstarch and whip it again to reach your desired consistency.

Sour Cream Recipes to Try:

"This was one of the most delicious coffee cakes I&aposve ever had. Sent it to work with my husband, and it disappeared in a day, then I spent a week getting copies of the recipe to all his co-workers," says reviewer Tracy.

"This is absolutely the best muffin recipe I&aposve ever come across. The flavor is outstanding, and I&aposve never even used the crumble topping," says reviewer Crystal Dawn.


Crackling Bread

Hot from the oven

Crackling bread is something I’ve always heard of, but I’ve never actually had it. I recently tracked down a source of free, free range, pasture raised pork fat, and decided to try making lard, which turned out to be ridiculously easy, but as I’ve not actually used my lard yet, I don’t know if it’s going to be nice and flavorless like store-bought lard, or if it will have a decided “porky” taste. Either way, it will get used, so I’m happy with it. The added benefit is a big bowl of crackling. My plan is to freeze it in one cup portions for future batches of crackling bread, or any other recipes I find.

Of course I went straight to my Fine Old Dixie Recipes book for the recipe, because what could be more southern than crackling cornbread? Not being southern, or actually knowing anyone who is, I don’t know the answer to that, so feel free to fill me in.

The recipe is a straightforward cornbread recipe, and easy to follow. I soured my milk with a bit of lemon juice and left it to sit while I whisked up the dry ingredients. After stirring in the sour milk and cracklings, I popped it into a preheated oven for half an hour. I used an 8࡮ inch baking pan. I’m not sure how you would go about forming the batter into small, oblong cakes, as it’s not very thick, but it worked out perfectly made as a cake.

This is not one of the super moist cornbread recipes, but it is good, and the crackling, while not crisp, added little bites of flavour. If you like heat, I think it would be nice with some hot pepper flakes added too. The finished bread is a little crumbly, as cornbread tends to be, but it’s nice. You’ll notice that this recipe contains no sugar, which I think is better with the salty crackling. While I liked this recipe a fair bit, hubby liked it even more, and thought it was better than the sausage cornbread. I had a piece for breakfast today, and it’s not bad cold, either, but I think for dinner tonight I will reheat it.

The inside book

Fine Old Dixie Recipes has wooden covers held together with red rings, a paperback book inside. It was compiled and edited by Lillie S. Lustig, S. Claire Sondheim and Sarah Rensel. The decorations (illustrations?) are by H. Charles Kellum. Printed in 1939, it is perhaps the most politically incorrect book I’ve ever seen. The illustrations are mostly of African-Americans, accompanied by little blurbs written in “dialect” that is none too flattering. While most references to “negroes” and “Coloureds” are presented in a respectful manner, it’s still a bit of an uncomfortable read in parts. I have to keep reminding myself that this books is from a very different time and place, and thankfully the world had made progress since then.

I think the picture here is from the recipe above Kentucky Burgoo, the recipe for which makes 1200 gallons. It calls for 600 pounds of meat, 200 pounds of fat hens, 2000 pounds of peeled and diced potatoes, and 24 ten pound cans of carrots, among other things. There is also a more modestly sized version of the recipe in the book.


NOTES

BananaNBJustLikeThePicture

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 425

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Recipe Summary

  • ¼ cup white sugar
  • 1 teaspoon ground cinnamon
  • ¾ cup butter
  • 3 cups white sugar
  • 3 eggs
  • 6 very ripe bananas, mashed
  • 1 (16 ounce) container sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 teaspoons baking soda
  • 4 ½ cups all-purpose flour
  • 1 cup chopped walnuts (Optional)

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.


Savory Cheese and Sour Cream Souffles, Two Ways

Today was a really weird day. But that’s a long story. Suffice it to say, around 4 PM on a work day I found myself… making two kinds of cheese and sour cream souffles? Really? Yes, really.

The only thing that’s more fun than one kind of cheese souffle on a Wednesday afternoon is TWO kinds of cheese souffle on a Wednesday afternoon. Souffle number one: Sharp cheddar accented with Dijon mustard and lots of cracked black pepper. This is terrific paired with a simple salad, like pea shoots or microgreens tossed with a bit of lemon juice and oil.

Souffle number deux: Gorgonzola souffle with a light honey drizzle. Have you ever had a cheese plate with a pungent blue cheese and some honey on the side? It’s a fantastic combination that inspired this souffle. For a double dose of decadence, you can serve it with a pile of thinly sliced salami.

Souffles are one of those things that people are afraid to make, because they think something will go wrong. Here is a secret: as long as you know how to whip and fold egg whites, a souffle is no magical feat! You, too, can make them in a snap. It’s true, they should be served fresh out of the oven or they will fall. But you can have every bit prepared and in the fridge, and the dishes floured and ready to go, hours before it’s time to do the whipped egg white part. Since these cook for about 35 minutes, you can pull them off for a dinner party without too much fuss. Adding sour cream makes them a little lighter and a little custardy all at the same time. You can use lowfat sour cream in the souffle if you like it won’t really affect the final product.


Rhubarb Scones with Sour Cream

The weather in Calgary is finally nice enough to have breakfast in the garden so I wanted to make my favourite scones and take them outside with a cup of coffee and a good book! As a special treat, I did not make just any plain scone, but soft and tender rhubarb scones – crispy on the outside and soft on the inside!

Why this recipe for Rhubarb Scones works:

Can you think of a better springtime breakfast treat than tender, soft Rhubarb Scones? Light as a cloud, fluffy and studded with tart and juicy rhubarb chunks?

The recipe for these delicious Rhubarb Scones is super easy! You can even make them in advance and freeze them before baking.

Whether fresh out of the oven or warmed up in the toaster the next day, these Rhubarb Scones with Sour Cream are the ultimate breakfast treat!

How to make Rhubarb Scones with Sour Cream?

For my fluffy, tender Rhubarb Scones, I use my Basic Recipe for Flaky Scones . In this recipe video, you can see a step-by-step guide on how to make the best ever scones!

However, I wanted to add the maximum amount of sour cream to make the Rhubarb Scones especially tender.

Which means I added 200 ml of sour cream whisked with 4 tablespoons of full-fat milk and some vanilla. The Scones turned out perfect!

We packed the leftover rhubarb scones and took them to Calgary’s Confederation Park! Because Park Elevenses is a thing.

I personally don’t add a lot of toppings to my rhubarb scones. Especially not when they come fresh out of the oven and are already studded with fruit!

But as I happened to have some homemade Rhubarb Ginger Jam standing on the kitchen counter I just could not resist.

Tips for this Rhubarb Scones Recipe:

  • Here’s a tip for baking with rhubarb! I always toss the chopped rhubarb with sugar and let it stand for a minimum of 30 minutes until the juices are released. If I want to bake first thing in the morning I even do this overnight. I did not plan for these rhubarb scones to happen that particular morning so I just chopped my Rhubarb and tossed it with 2 Tbsp of sugar and let it stand for 30 minutes. Then I simply discarded the liquid.
  • Make sure your ingredients are ice cold.
  • You can freeze the scones for about 15 minutes and preheat your oven in the meantime. This helps them keep their shape.
  • These rhubarb scones can be made in advance. Cut them into wedges and freeze them on a tray, then wrap them in clingfilm and store them in freezer bags. Bake them from frozen, adding about 3 minutes baking time.

My product recommendations:

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites

For the scones recipe, I need to send you over to my Flaky Scone Post. Just follow the recipe as described in the post with just some minor changes:


How to cook my low carb grain free gluten free bread using an ordinary oven.

My recipe has been perfected using a halogen oven because that’s my preference. If you prefer to remain traditional, you can cook my keto low carb grain free gluten free bread in an ordinary pre-heated oven at 200ºC for 8-9 minutes (no need to turn the bread over). The results will be identical.

Ingredients needed for the keto low carb grain free gluten free bread.

1 medium egg. Soured cream (or Mascarpone cheese or cream cheese). Buckwheat flour. Lupin flour. Baking soda (bicarbonate of soda). Salt. Flaxseed meal (optional).

Buckwheat is a pseudo grain and a healthy ingredient to use, but it’s very high in carbs (70g per 100g), so I use it sparingly. Lupin flour is, well, just amazing, and I use it a lot because it’s lower in carbs than coconut flour and tastes better, but if you have a peanut allergy, be aware that you may also react to lupin, although only some people do .


Vegan Sour Cream

  • Author: Cookie and Kate
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes (plus 4 hours soaking time if needed)
  • Yield: 1 cup 1 x
  • Category: Sauce
  • Method: Blender
  • Cuisine: Vegan

This vegan sour cream recipe is the best! This creamy dairy-free sauce can also replace goat cheese, ricotta and even mozzarella. It’s easy to make, too. Recipe yields about 1 cup.

Ingredients

  • 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender*
  • ½ cup water
  • 1 tablespoon lemon juice, or more if needed
  • 1 teaspoon apple cider vinegar
  • Heaping ¼ teaspoon fine sea salt
  • ¼ teaspoon Dijon mustard

Instructions

  1. If you soaked your cashews, drain and rinse them until the water runs clear.
  2. In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to ½ cup additional water, as needed.
  3. Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if a more intense flavor is desired. Serve immediately or chill the sour cream for later.
  4. Leftovers keep well, chilled, for about 5 days. The sour cream will thicken up a bit more as it rests you can thin it by whisking in a small amount of water later, if necessary.

Notes

Change it up: Add 1 tablespoon nutritional yeast to give the cashew cream a more cheese-like flavor.

*Vitamix note: If you are using the newer wide-base blender container, you’ll need to double this recipe to gain enough traction.