The tops grew kinda sideways in the oven, but otherwise these are cracking loaves. Perfect sandwich loaves, and just the sort of thing to win over people who don’t believe you can make soft white bread in the home. The sour cream adds fat, which is a way of keeping bread moist.
The recipe comes care of Mr Dan Lepard and can be found here.
Very easy to make too.
I did double quantities, and these two were baked in a long 900g (2lb) loaf tin and a standard 450g (1lb) loaf tin, but for single quantities Dan L recommends a large, deep 2lb tin.