I stumbled on a unique recipe for sour cream bread last week and knew that it was kismet for the tub of dairy-free sour cream alternative chilling in my refrigerator. I adapted the recipe to be dairy-free, added a little moisture, and upped the wholesome factor. I also opted to bake it in the oven, rather than a bread machine, but you can make this dairy-free sour cream bread either way!
Dairy-Free Sour Cream Bread with Bread Machine Option
This lovely dairy-free sour cream bread is very savory, almost like simple buttermilk bread, but with a slightly tangier bite. It has a perfectly tender texture that makes it wonderful for sandwiches, but we ate most of the loaf slathered with fig spread for a lightly sweet contrast. The bread was delicious fresh and toasted.
For the sour cream, there are several dairy-free brands available. See our Dairy-Free Cream Reviews for options. And if you buy one that you don’t like, this is a great way to use it up! I know that shopping for dairy alternatives can be finicky, but this bread recipe takes the worry out of waste.
If you can’t find any dairy-free sour cream alternative at your local store, you can use a homemade version. This tofu sour cream recipe is good in a pinch. Or you can use a plain or unsweetened dairy-free yogurt alternative.
Special Diet Notes: Dairy-Free Sour Cream Bread
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.
- ¼ cup warm water
- 2-1/4 teaspoons active dry yeast (1 .25-ounc packet)
- 1-1/2 tablespoons honey (use agave nectar for vegan)
- 1½ cups dairy-free sour cream, brought to room temperature or warmed slightly (I used Wayfare Foods, can sub plain or unsweetened dairy-free yogurt)
- 1 teaspoon salt
- 2 cups bread flour
- 1½ to 1¾ cups whole wheat flour
- Grease and flour a 9x5-inch baking pan.
- Place the warm water in a large mixing bowl and sprinkle with the yeast.
- Add the sweetener, sour cream, and salt, and mix until well combined.
- Add the bread flour and mix until all of the flour is mixed in.
- Gradually add the whole wheat flour. The dough will become quite thick so you will need to work it with your hands. Start with the 1-1/2 cups and add up to another ¼ cup if the dough is too sticky. It should be a just a touch sticky, but smooth, pliable, and easy to knead with your hands.
- Place the dough in a greased or floured bowl (I just use the mixing bowl), cover loosely with plastic wrap or a damp towel, and place it in a warm place to rise for 1 hour, or until doubled in size. In the cooler months, I put it in a just warm oven to rise (turn the oven onto 150ºF, then turn it off, letting some of the heat out when I open it).
- Punch the dough down, knead it briefly, then shape it into a loaf that will fit into your bread pan.
- Return the dough to that warm place to rise for another 30 minutes.
- Preheat your oven to 350ºF.
- Bake the bread for 30 to 35 minutes, or until the crust begins to brown slightly, and it sounds hollow when tapped.
- Let it cool for a few minutes in the pan, then remove the loaf to a wire rack to cool completely before cutting.