Dairy-Free Sour Cream Bread Recipe with Bread Machine Option

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.

Dairy-Free Sour Cream Bread

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

I adapted this recipe from food.com. It has a wonderful texture. I use part bread flour to compensate for the lower gluten in whole wheat flour. But you can use 3 ½ to 3 ¾ cups all-purpose flour in place of both flours, if you prefer. Please note that the Prep time is hands-on time only. Allow at least 90 minutes for rising.

Author: Alisa Fleming

Recipe type: Bread

Cuisine: American

Serves: 12 servings

Ingredients

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

Instructions

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.

Notes

Bread Machine Option: Place all ingredients into your bread machine as per manufacturer's instructions. Use a light or medium crust, rapid cycle. This makes a large, roughly 1½ pound loaf.