Farmer Style Sour Cream Bread
Source: Food Processor Bread Book

2 tbsp warm water
2 tbsp sugar
1 package active dry yeast
2 to 3 cups all-purpose flour
1 1/2 tsp salt
1/4 tsp baking soda
1 cup dairy sour cream, room -temperature
vegetable oil
1 tbsp sesame or poppy seeds (optional)

Combine water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Fit processor with steel blade. Measure 2 cups of the flour, salt and soda into work bowl. Process on/off to mix.

Add yeast mixture to flour mixture. Process until blended, about 10 seconds.

Spoon sour cream evenly over flour mixture. Turn on processor and add enough of the remaining flour through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times.

Turn dough onto lightly floured surface. Shape into a ball and place on greased cookie sheet. Flatten with hands into a circle about 8 inches in diameter. Brush dough with oil. Sprinkle sesame or poppy seeds over dough, if desired. Let stand in warm place until doubled, about 1 hour.

Heat oven to 375 F. Bake until golden, 25-30 minutes. Remove from cookie sheet. Cool on wire rack.