Dan Lepard’s Sourcream Sandwich Loaf

By broots

Ingredients

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

Details

Adapted from zebbakes.com

Preparation

Step 1

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.