Best 2 Sour Cream And Onion Bread Recipes

Indulge in a savory symphony of flavors with our tantalizing Sour Cream and Onion Bread. This delectable bread, boasting a perfect balance of tangy and savory notes, will leave your taste buds dancing with delight. With a crispy golden crust and a soft, fluffy interior, each bite offers a burst of tangy sour cream and savory onion flavors, creating an irresistible experience. Whether you enjoy it as a snack, a side dish, or even as a sandwich bread, this Sour Cream and Onion Bread is sure to become a favorite. But that's not all; this article also presents a collection of equally enticing bread recipes that will satisfy your cravings for a variety of flavors. From the classic White Bread to the hearty Whole Wheat Bread, our curated list offers something for every palate. So, prepare to embark on a delightful culinary journey as we explore the world of bread baking, one recipe at a time.

Here are our top 2 tried and tested recipes!

SOUR CREAM AND ONION BREAD

Sour Cream and Onion Bread image

A delicious bread that stays fresh long, and makes an excellent gift!

Provided by Ben Holmes

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread

Time 3h5m

Yield 12

Number Of Ingredients 8

Ingredients

3 cups whole wheat flour
2 tablespoons white sugar
1 teaspoon salt
2 tablespoons wheat germ
2 teaspoons active dry yeast
1 (1 ounce) package dry onion soup mix
1 cup sour cream
½ cup water

Steps:

Place flour, sugar, salt, wheat germ, yeast, dried soup, sour cream, and water in the pan of the bread machine in the order recommended by the manufacturer. Select the dough cycle, and press start.
Shape dough, and place in a greased loaf pan. Place in a warm spot, and allow to rise until doubled in size.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Cool.

Nutrition Facts : Calories 163.2 calories, Carbohydrate 27 g, Cholesterol 8.4 mg, Fat 4.8 g, Fiber 4.1 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 412.1 mg, Sugar 2.3 g

UPSIDE-DOWN SOUR CREAM AND ONION POTATO BREAD

Upside-Down Sour Cream and Onion Potato Bread image

Okay, what if you took a sour cream and onion chip and turned it into a skillet bread? Mashed potatoes give the loaf tenderness and flavor while the onions on top are loaded with a tangy homemade seasoning mix. It's impossible to eat just one slice. If your pantry is short on dried spices, swap in a packet of French onion soup seasoning and use in place of the homemade mix for an equally tasty loaf.

Provided by Food Network Kitchen

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1 pound russet potatoes, peeled and diced into 1-inch pieces (about 2 large potatoes)
1 large onion, preferably Vidalia
2 tablespoons vegetable oil
2 1/2 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
4 1/2 teaspoons sour cream and onion seasoning mix, recipe follows
1 cup whole milk
1/2 cup sour cream
1 large egg
1 tablespoon dried chives
2 tablespoons dried chives
1 1/2 teaspoons dried buttermilk powder
1 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon granulated sugar

Steps:

Position a rack in the middle of the oven and preheat to 450 degrees F. Put the potatoes in a large pot of unsalted water; bring to a simmer and cook until tender, about 8 minutes. Drain the potatoes in a colander, then return them to the pot over low heat, shaking until they are dry, about 1 minute. Rice or mash the potatoes using a food mill or potato masher.
Peel the onion, cut off the ends and slice crosswise into 1/2-inch-thick rounds. (You should have 4 slices.) Lay the slices flat on a large plate and sprinkle each with 1/2 teaspoon of the sour cream and onion seasoning.
Heat the vegetable oil in a 10-inch cast-iron skillet over medium low until it shimmers. Add the onion slices, seasoned-side up, and cook until the onions are fairly soft and the bottoms turn slightly golden-brown, about 6 minutes. Flip the onions and sprinkle each of the four exposed sides with another 1/2 teaspoon of the sour cream and onion seasoning. Remove the skillet from the heat.
Whisk together the flour, baking powder, salt and 1/2 teaspoon of the sour cream and onion seasoning in a large bowl. Stir in the mashed potatoes, breaking up any clumps, until the potatoes are well-coated with flour.
Whisk together the milk, sour cream and egg in a separate large bowl. Add the milk mixture to the flour mixture and stir until just combined. The batter will be heavy and thick; do not overmix.
Scrape the batter into the skillet over the onions and use a knife or spatula to smooth the top. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to unmold. If the onions stick to the pan, gently lift from the skillet and place back on top of the loaf. Sprinkle with the dried chives. Let cool another 20 minutes before serving.
Whisk together the chives, buttermilk powder, onion powder, salt, nutritional yeast, garlic powder and sugar. Store extra mix in an airtight container for up to 2 weeks. Makes about 1/4 cup.

Tips:

Use fresh sour cream for the best flavor.
If you don't have any onion soup mix, you can make your own by combining 1 tablespoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
You can also use a bread machine to make this bread. Just add all of the ingredients to the bread machine and select the "dough" setting. Once the dough has risen, shape it into a loaf and bake it according to the recipe instructions.
This bread is best served warm, but it can also be stored at room temperature for up to 3 days.

Conclusion:

Sour cream and onion bread is a delicious and easy-to-make bread that is perfect for any occasion. It is soft and fluffy, with a tangy flavor from the sour cream and onion soup mix. This bread is sure to be a hit with your family and friends.