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
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
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.
ReplyDeleteI 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.
ReplyDeleteNorm
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!!
ReplyDeleteDon'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.
ReplyDeleteYou need to follow the directions exactly! I have made this numerous times and it always comes out PERFECTLY! I am also an experienced bread baker who makes artisan bread on a regular basis.
DeleteI am a baker here in Australia and must say it sounds like you forgot the yeast. My advise is lay out all ingredients before you start and double check. This is a terrific recipe, don't blame the recipe its great.
DeleteI use my bread machine for mixing only. I put It in a regular bread pan and let it rise and then bake. It is the absolute sourdough without the starter! Thank you for sharing!
DeleteJust used this recipe and was pleasantly surprised! I’ll make it again! Thank you! 🍞
DeleteMade 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
ReplyDeleteI too put it on the dough cycle and then let it rise in a bread pan and baked it in the oven. Came out fabulous!
DeleteThanks, 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!!!
ReplyDeleteamazing tasting bread... and soooo easy to make. thank you for the wonderful recipe :)
ReplyDeleteJust made was really good i didnt feel a great sourdough taste but id make it again.
ReplyDeleteI had the same experience - A wonderful crumb & texture, but not a lot of sourdough-y taste. I'm using Greek yogurt & no sour cream. Is there a different vinegar I should use (not distilled white vinegar?) that might give it more flavor. BTW, without much sourdough flavor, it makes GREAT toast!!! I will keep making it . I really like it, & I tweak the recipe just a bit each time to see how it turns out! This is one of my go-to bread machine recipes! Thank you!!
DeleteOH MY GOODNESS!!! It is so delicious and so very EASY!!! Thank you so much for enhancing our lives.
ReplyDeleteThis is literally the first loaf of bread i have ever made and it turned out awesome! Thank you so much!
ReplyDeleteExcellent bread!! I did everything wrong and it still turned our great! I got distracted and measured the flour wrong. Caught that during the mixing cycle and added about 1/2 c more flour. Checked on it when it went into the first rise and it still didn't have enough flour. Dumped it out, kneaded a bit more flour in and put it back in the bread machine. I had just finished reading that using erythritol, which is what I used instead of sugar, would retard the rise and keep it from browning, so I was pretty sure the bead would be a disaster. I was wrong, it was absolutely delicious. It didn't brown well because of the erythritol, and it wasn't very sour, maybe because I used reduced fat sour cream, but it had a wonderful texture and flavor. Can't wait to make it again with sugar, but I can't imagine how it could be much better. Thanks for a great and forgiving recipe!
ReplyDeleteMy bread machine makes a 1-pound loaf, not 1-1/2 pounds. Should I just cut everything by 1/3? Will that work? Thank you for responding. I'm anxious to try this!
ReplyDeleteI made it loved it Ian going to make it into rolls for Christmas dinner Ian sure it will be fabulous
ReplyDelete3rd time making this delicious bread, has been perfect each time and is a family favorite?
ReplyDeleteNo matter what I do the loaf won't rise. I got new yeast. I made sure to follow the instructions to the T. I even tried to do only the dough cycle and then let it rise and then bake it. Dough will not rise what am I doing wrong
ReplyDeleteI had the same issue. And I’ve been making bread for years. What a waste of time and money 😞
DeleteI believe for a bread machine you need to use a packet of INSTANT (RAPID RISE) dry active yeast for a proper rise. Not the kind you have to activate/bloom beforehand.
DeleteAre you using cool water but cold sour cream? Just a thought.
DeleteGlad you brought temp up! People forget how integral the correct temps can be in many recipes & methods. My manual actually says to use water @115F°. I warmed the sour cream to about 80F°.
DeleteI tried this recipe yesterday and it turned out beautifully. After the second rise I always take it out of the bread machine and put in a loaf pan. Let it rise again and bake.
ReplyDeleteCan I make this bread without a bread machine?
ReplyDeleteI’d like to know also if this can be made in my mixer and baked?
DeleteMade this with plain yogurt and make rolls. Turned out great we loved them!
ReplyDeleteOster Express Bake Bread Machine. Chose European setting & dark for crust. I like a bit of a chewy crunch. Came out with a light golden crispy crust with a fine "crumb". No adjustments aside from warming the water & sour cream. Not sour per se but not a boring white loaf either. Perfect with the homemade stew. Great toast & sandwich bread too. Thx!
ReplyDeleteSlightly more sourdough flavor ~12 hrs later! My newgo to recipe! Love! Going to do some "add-ins" like nuts, dried fruits, spices. Seriously good bread! Idk about you "artisan" bakers but..Why are you here instead of making your fancy breads? Lol! This recipe is golden! Thank you!!!
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