Sunday, October 10, 2010

Vanilla Sour Cream Bread

p35956b bettycrockerbreadmachine

We’ve had our bread machine for over five years, and use it sporadically.  But, in the weeks before Christmas, it runs nearly non-stop, as we make dozens of loaves of bread for friends, family, co-workers, and teachers.  Last year, we bought an identical second machine, so we could make two loaves simultaneously. 

A warm loaf of bread, paired with a jar of homemade apple butter (click here)…. the perfect gift.

Although the bread machine came with a good instruction/recipe book, I really prefer the book shown in the photo right: “Betty Crockers’s Best Bread Machine Cookbook: The Goodness of Homemade Bread the Easy Way”  It has great color pictures, step by step instructions, tips & tricks, and yummy recipes.  Click here  to find it at Barnes & Noble.

We’ve tried lots of recipes from the book, but this one is my favorite:

Vanilla Sour Cream Bread

1 1/2 lb recipe (12 slices)   2 lb recipe (16 slices)
1/2 cup water 2/3 cup
1 tablespoon vanilla 1 1/2 tablespoons
1/3 cup sour cream 1/3 cup
one egg one
1 tablespoon butter, softened 1 tablespoon
3 cups bread flour 4 cups
3 tablespoons sugar 1/4 cup
1 1/4 teaspoons salt 1 1/2 teaspoons
2 teaspoons Yeast** 2 teaspoons

** May be Bread Machine or Quick Active Dry Yeast

Make: 1 1/2 pound recipe with bread machines that use 3 cups flour, or make 2 pound recipe with bread machines that use 4 cups flours

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select: Sweet or Basic/White cycle.  Use Light crust color.  Do not use delay cycles.  Remove backed bread from pan, and cool on wire rack.

~ Happy Bread Making!