Vanilla Sour Cream Bread

 

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!