This Golden Crust Bread is a classic Polish-style enriched bread that yields a slightly tangy, tender crumb with a golden, crisp crust. Using sour cream and yeast, it balances richness and lift beautifully. The handwritten recipe, attributed to Mrs. Helen Ligacki, reflects traditional baking methods with a warm Midwestern touch. Ideal for slicing and serving with butter, jam, or alongside hearty meals, this recipe brings the comfort and texture of European home-baked loaves into a familiar American kitchen format.
Ingredients
- 1 cup sour cream
- ¼ tsp baking soda
- 1¼ cup hot water
- 1 cake yeast (or 1 packet active dry yeast)
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp melted shortening ( or lard)
- 6½ cups all-purpose flour (approximate)
Instructions
Step 1: Activate Yeast
- Dissolve the yeast and sugar in the hot water. Let stand for 5–10 minutes until foamy.
Step 2: Mix Base Ingredients
- In a large mixing bowl, combine sour cream and baking soda. Add the yeast mixture, salt, and melted fat. Stir to blend.
Step 3: Add Flour
- Gradually add flour, mixing until a soft dough forms. Knead for 5–8 minutes until smooth and elastic.
Step 4: First Rise
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1 to 1½ hours).
Step 5: Shape Loaves
- Punch down the dough. Divide into 2 equal portions and shape into loaves. Place into greased loaf pans.
Step 6: Second Rise
- Let rise again in a warm place until doubled (about 30–45 minutes).
Step 7: Bake
- Preheat oven to 375°F (190°C). Bake loaves for 45 minutes or until golden brown and hollow-sounding when tapped.
Step 8: Cool Before Slicing
- Remove from pans and let stand at room temperature for 45 minutes before cutting.
Tips
- Use melted butter instead of shortening for a richer flavor.
- Replace half the water with warm milk for an even softer crumb.
- Add 1 to 2 tablespoons honey for a lightly sweet, golden loaf.
- Brush finished loaves with melted butter for a soft, shiny crust.
- For a rustic Polish touch, sprinkle the top with coarse salt before baking.
- Add caraway seeds to the dough for an Eastern European flavor variation.
- Let the dough rise in a slightly warmed (but turned off) oven for faster rising.
- Shape into rolls instead of loaves; bake 18 to 22 minutes.
- Substitute up to 1 cup whole wheat flour for added texture.
Nutrition
Calories: 187kcalCarbohydrates: 33gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 7mgSodium: 35mgPotassium: 62mgFiber: 1gSugar: 2gVitamin A: 72IUVitamin C: 0.1mgCalcium: 18mgIron: 2mg
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