When I went to New York I took a trip out to Ellis Island. I have always had an interest in the migration experiences of people given that I am the child of two migrants to this country. I like to think of myself as an exotic cocktail 😉
The display as you walked around the processing centres complete with photos of those seeking to migrate to the US was really touching and gave you an excellent perspective on how the people lived while they were waiting to see if they would be accepted and allowed to stay. One of the really interesting things was the food served. I can’t imagine the challenge of trying to feed all of those people with all those different backgrounds and ages. They had menus of the typical day on the walls, not an inspiring read. I bought the Ellis Island cookbook while there and then proceeded to read half of it while standing in line waiting for tickets to a Broadway show. One of the reoccurring themes was that many of the new arrivals to Ellis Island were both perplexed and besotted by some of the food they were served, including white bread and cereal or ‘morning soup’ as one arrival called it
Mutti often talks about the first time she ate white toast, something that was not served in her house, and how much she loved it. I of course was given white bread and toast as a child, but given that I more often than not have multi grain bread, white bread still affords a degree of comfort and pleasure, particularly slathered in too much butter, but we all know how much I love butter 🙂
I made this loaf on the weekend. It caught my eye while reading The Guardian online and it was easy to do and delivered an excellent soft result, particularly good when toasted. I made no real change to the recipe except to only add water as I thought I needed it and I added slightly less sugar. Served as a side to some baked eggs it was like a warming hug on a cold and miserable winters night.
Do you like white bread? What is your favourite comfort food?
Easy White Sour Cream
recipe by Dan Lepard at Sour Cream White Bread
- 125g cold sour cream
- 100 ml of hot water and 150 mls of cold water
- 2 tsp salt
- 1 tsp caster sugar
- 1 7gm sachet dried yeast
- 550g white flour, plus extra for sprinkling
- Oil, for kneading
1. Mix the sour cream with the boiling water, 100 mls of the cold water and the yeast, using a whisk or fork to combine.
2. Add the salt, sugar and flour to the cream/water mixture and use your hands to combine until a ball forms. Add the remaining 50 mls of water to ensure the dough comes together using only as much of the water as you need.
3. Leave the bread in a warm spot and cover with glad wrap and a tea towel for 10 mins
4. Lightly oil surface with a neutral vegetable or rice bran oil and lightly knead the dough for 10 seconds. Leave aside again under glad wrap and a tea towel for a further 2x 10 min intervals with light kneading in between.
5. Then leave the bread aside for 50 -60 mins until the dough has at least doubled in size.
6. Stretch out the dough with your fingers until 2 cm thick and then roll up tightly and place in an oiled and lined loaf tin and leave for another 60 – 90 mins under a tea towel until the dough has again doubled in size.
Dust the top with flour and place into a hot oven and bake for 40 – 45 mins. The bread should be hollow on the tops and sides when knocked.