This is white bread with a delicious taste twist. Note: Use only real sour cream for this recipe! But if you don't have barley flour on hand you may substitute bread flour.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select White Bread setting, and Start.

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Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

73.6 calories; 1.3 g protein; 7.9 g carbohydrates; 6.3 mg cholesterol; 227.1 mg sodium. Full Nutrition

Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2004
I used all bread flour and light sour cream instead of regular. This had to be the most perfect loaf of bread I've ever made, but sourdough it was not. It tasted like a regular white bread but the texture was incredible, the inside was so soft and spongy and the crust was crisp without being crunchy or thick and it was just the right color. It also freezes well and makes excellent toast. Read More
(80)

Most helpful critical review

Rating: 3 stars
12/14/2010
tasted just fine but nothing like sourdough. Read More
(2)
123 Ratings
  • 5 star values: 88
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
01/19/2004
I used all bread flour and light sour cream instead of regular. This had to be the most perfect loaf of bread I've ever made, but sourdough it was not. It tasted like a regular white bread but the texture was incredible, the inside was so soft and spongy and the crust was crisp without being crunchy or thick and it was just the right color. It also freezes well and makes excellent toast. Read More
(80)
Rating: 5 stars
01/19/2004
I used all bread flour and light sour cream instead of regular. This had to be the most perfect loaf of bread I've ever made, but sourdough it was not. It tasted like a regular white bread but the texture was incredible, the inside was so soft and spongy and the crust was crisp without being crunchy or thick and it was just the right color. It also freezes well and makes excellent toast. Read More
(80)
Rating: 5 stars
02/22/2006
This recipe is fantastic. I used all bread machine flour because I didn't have any barley flour either. I also used low fat sour cream. Honestly you couldn't tell the diffence. Also, after the first kneading and rise, I added one small onion chopped up to the bread machine and let it work into the loaf on it's own. It made the house smell wonderful and gave the bread an absolutely fabulous taste. I am so impressed with this recipe. You have to try it. Read More
(44)
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Rating: 5 stars
01/22/2006
Terrific recipe. Had to use all bread flour as didn't have barley flour or potato flakes and also used fat free sour cream. Bread still came out beautifully fluffy and tastily tangy. Thank you. Read More
(35)
Rating: 5 stars
08/10/2005
Great bread! Was a little sweeter than the typical sourdough but a great bread. I used fat free sour cream and added fresh minced garlic and fresh rosemary to the dough - yum! Read More
(29)
Rating: 5 stars
01/13/2005
This recipe was very good as printed. I also did another version that turned out well to serve with Mexican dishes: add finely chopped fresh garlic and jalepeno peppers (to taste I put in 4 of each) and 2 T. cornmeal. Read More
(27)
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Rating: 4 stars
07/13/2010
A very tasty easy to make bread. I tried it several times in my bread machine & in the oven (it still worked great). Not quite like real sourdough but a good substitute. I did make a few minor changes to add more of a 'sour tang' to the bread. I used 1 cup of real sour cream & 1 1/2 tablespoons of vinegar & a 1/4 cup more flour. It turned out tangy & chewy with a nice crust. My hubby & 3 yr old both devour this bread they'll eat it right out of the oven. Read More
(23)
Rating: 5 stars
12/22/2004
I have made this bread recipe many times and it is wonderful. I like it because you don't have to wait for a starter to ripen. It's a quick fix at any time. Read More
(21)
Rating: 5 stars
01/06/2003
Excellent flavor and texture and the crust is amazing (I set the crust control to medium). This one is definitely a "keeper". I didn't have barley flour and ran out of bread flour so I used mostly all purpose flour and added 1 Tbs. Vital Wheat Gluten. It baked up nice and tall so nice and tall that I'm glad I didn't scale it up to a 2 lb. loaf. Thanks for sharing this recipe with us. Read More
(20)
Rating: 5 stars
12/11/2005
This baked perfectly in my bread machine. Very soft and fluffy inside. I used all bread flour since I didn't have barley flour. Great recipe! Read More
(15)
Rating: 3 stars
12/14/2010
tasted just fine but nothing like sourdough. Read More
(2)