Wednesday, September 26, 2012

Sour Cream Bread with Onions and Peppers

Here is another of my favourite go-to bread recipes. Whenever I make soup or stew this is the bread I bake to accompany it. Not only does it have a great texture, it slices and toasts really well too. Making bread sometimes seems like a really tricky job. But I can assure you that it is not. In fact whats really difficult is staying away from it once it ready to eat!! Try this beautiful loaf. After the compliments you receive, you won't regret it!!

More Yeast Bread Recipes @ Annarasa:
Home Made Whole Wheat Sandwich Bread
Tomato Chili Garlic Bread | Tamarar Mirch Lasun ki Dabal Roti
Multigrain Onion Capsicum Bread | Pyaz Shimla Mirch ki Dabal Roti
Zesty Onion Chili Bread | Pyaz Mirch ki Dabal Roti
Vegan Whole Wheat Challah Bread

21/2 cups atta (Indian Chappati Flour)
2 pkg. active dry yeast
3 tablespoons sugar
1/4 cup warm water
1 cup sour cream, at room temperature
1 cup onion, chopped very fine
1/2 green pepper, chopped very fine
1/2 sweet red pepper, chopped very fine
1 Jalapeno chili, minced
1 tbsp olive oil
1 tsp garlic powder
11/2 tsp salt
1/4 tsp. baking soda

  1. Sift the flour, salt, baking soda, and garlic powder together.
  2. Heat the oil in a pan, add the onions, peppers, and jalapenos. Stir and fry on a low heat until the onions turn transparent and the oil begins to separate from the vegetables.
  3. Remove onto a plate and cool completely.
  4. Mix the sugar into the warmed water, then sprinkle the yeast over it. Cover and allow to proof for at least 5 minutes.
  5. Pour the sour cream into the proofed yeast and blend well.
  6. Pour this into the sifted flour mix. Add the cooked vegetables. Bring together to form a soft dough.
  7. Place in an oiled dish. The dough should double in bulk in about 40 minutes.
  8. Punch down and knead the dough for about 10 minutes. 
  9. Shape into a loaf, place into a prepared loaf pan, cover and allow to rise for another 40 minutes.
  10. Bake in a preheated oven at 375F for about 35-40 minutes.
  11. Remove from oven. Cool in the loaf pan for about ten minutes, then turn out and cool completely on a wire rack.
Allow this bread to cool completely before slicing it. The loaf makes for a tasty snack as it or is even better as a sandwich bread. We love this loaf with the heavier winter soups as its great to dip and also makes great croutons.

Like this recipe. Tried it. Leave me a comment:)

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  1. Such a beautiful bread,looks fabulous and healthy.Wish to have few slices anytime.

  2. Gosh! This bread is totally gorgeous. Liked that mix of chillies you've stirred in. I make one like this, but not with sour cream

    1. Sour cream gives a lovely texture to the bread. Hope you try this recipe too!!


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