Sour Cream Bread (Bread Machine) |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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Beth Hensperger; has a “delicate, cakey texture”; good for grilled sandwiches or French toast. Ingredients:
1/2 cup water, plus |
1 tablespoon water |
1 cup sour cream |
3 1/2 cups bread flour |
1 tablespoon light brown sugar |
2 teaspoons gluten |
1 1/4 teaspoons salt |
2 teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast) |
3/4 cup water, plus |
1 tablespoon water |
1 1/4 cups sour cream |
4 1/3 cups bread flour |
1 1/2 tablespoons light brown sugar |
1 tablespoon gluten |
1 1/2 teaspoons salt |
1 tablespoon fast rising yeast (or 1 t plus 1/2 t bread machine yeast) |
Directions:
1. Add all ingredients to the pan according to the order in the manufacturer’s directions, with the water and the sour cream put in first, and adding the dry ingredients in on top.
2. Set crust on medium and program for the basic cycle; press Start.
3. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.
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