Wednesday, October 14, 2009

Mock Sourdough Bread (Bread Machine)

This bread has an AWESOME sourdough taste, but you don't need to bother with a complicated, time-consuming starter. We make it in our bread machine ALL the time, especially when we have soup, which is often. I could eat soup 3 meals a day!!!

2/3 cup water
2 tablespoons white vinegar
1/2 cup sour cream
1 tablespoon sugar
1 1/2 teaspoons salt
3 cups bread flour
2 1/4 teaspoons active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. (usually liquids first, then dry ingredients, ending with yeast last). Select basic bread setting on machine. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing, and add 1 to 2 tablespoons of either flour or water if needed.)

Note: if your bread machine has a time-delay feature, it's recommended that you don't use it, because the sour cream may spoil if it sits too long unrefrigerated in the machine.

Yield: 1 loaf (1 1/2 pounds).

Enjoy! Aaron

Source: Quick Cooking Magazine


  1. I stumbled on this recipe quite by accident & was intrigued by the ingredients. My bread machine has been tucked away for quite some time as I have never really been too impressed with the bread from it. But I had to try this recipe out of curiosity so I drug it out of the depths & put it to work. WOW. I just finished enjoying my second slice & I can't get over the results. This is not only the best bread my machine has ever produced but probably one of the best loaves of homemade bread I have ever made & believe me I have made some nice bread in my time. The texture is so soft & uniform (not a hole to be found) & the taste is incredible. Thanks for sharing your recipe. Looks like my bread machine is back in business because I will be making lots of these loaves. I'll be checking out your other bread recipes. Hopefully I will find another one to interchange with this one.

  2. I too stubled across this recipe. Having been the son of an Itakian mother who was raised in San Francisco and spent years in that city I know how sour dough bread should taste. I now live in Texas where it is hard to come by. Making your own is a time consuming routine. So I gave it a try. It is the best sour dough bread I ever made and comes very close to the real San Francisco bread, whice is the best I have ever tasted.


  3. Mine came out like a tiny little YUMMY dumpling. LOL I'm sure I messed up somehow since I am a bread newbie. BUT IT TASTES AMAZING! Thank you!!

  4. Don't waste your time or ingredients! It does not rise or brown or even fill the bottom of the bread pan when it bakes. I have been baking good bread in my machine for a decade and this recipe just has problems.

  5. Made this yesterday, it is very good. Did it on the dough cycle in my bread machine, put it in a loaf pan let it raise, baked 425 10 minutes, 350 for about 20 minutes, it was perfect. Thanks for a great recipe

  6. Thanks, anonymous, for the baking tip. I like the bread machine to do the time-consuming stuff (kneading, rising) but I like to bake my bread in the oven but I wasn't sure about the time/temperature so I took your advice (425 for 10 minutes, 350 for 20 minutes) and it turned out great!!!

  7. amazing tasting bread... and soooo easy to make. thank you for the wonderful recipe :)

  8. Just made was really good i didnt feel a great sourdough taste but id make it again.