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|
|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!