Pineapple Sour Cream Coffee Bread #BreadBakers

Our BreadBakers challenge for this month was to bake a bread with dried fruit.  I have had this recipe bookmarked to try and though it was originally written to use apricots, I had dried pineapple to use up.  Both are delicious and I expect you could use any dried fruit here.  Obviously the pineapple doesn't show a lot of contrast to the bread, but it is still delicious if you love pineapple!

Note the difference in crumb when cutting completely cooled vs. still slightly warm. The two
left slices are cooled and the right slice and top pic was still a bit warm, yielding a shaggy cut.

This recipe comes from Sift magazine that used to be published by King Arthur Flour.

 

Oh, and if your sweet husband accidentally puts the sour cream in the freezer, all is not lost, you can still use it up in a recipe like this!  (PSA: sour cream is not freezer friendly.)

Pineapple Sour Cream Coffee Bread
makes 1 loaf

    ½ cup (4 oz) sour cream
    2 large eggs
    ¾ cup (6 oz) orange juice
    1 tsp orange zest
    3½ cups (14 7/8 oz) unbleached all purpose flour
    ¼ cup (1¾ oz) sugar
    1 tbsp instant yeast
    1½ tsp salt
    ¼ cup (1 5/8 oz) potato flour
    1 cup (4½ oz) diced dried pineapple
   
    1 large egg beaten with 1 tbsp water for glaze (optional)

In a stand mixer or large bowl, combine all ingredients in order, except pineapple and egg wash.  Mix until a dough comes together and then knead in the pineapple.  Knead by hand or in a mixer until the dough is springy and smooth.  It will be slightly sticky still.

Cover the dough and let rise until doubled, about 1-1½ hours.

Grease a 9x5" pan.  (I used an 8x4" pan and the dough was a bit enthusiastic with that amount of yeast!) Deflate the dough, shape into a loaf and place into the pan.  Cover with oiled plastic wrap or a damp towel and let rise until the dough has crested 1-1½" above the rim of the pan.  About an hour.

After about 30 minutes, heat the oven to 350ºF.

When the loaf has finished rising, brush with the egg wash to glaze if desired.  Score the top and bake for 45-50 minutes.  The loaf may be tented to prevent overbrowning if necessary.

The loaf is finished when it is a deep golden brown and sounds hollow when thumped.  Internal temperature should be about 190ºF.  Remove to a wire rack for 15 minutes and then remove from pan to cool completely.

 

Be sure to check out the rest of our fruited bakes:

• Apricot Braided Breakfast Bread from Sneha's Recipe
• Cranberry Raisin Bread from A Day in the Life on the Farm
• Fennel and Golden Raisin Bread from Karen's Kitchen Stories
• Feta and Mixed Fruit Focaccia from Food Lust People Love 
• Panettone from Culinary Cam
• Pineapple Sour Cream Coffee Bread from A Messy Kitchen
• Walnut Raisin Wool Roll Bread from Passion Kneaded

  #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.