Sour Cream Bread 2 tablespoons water 1 1/2 cups sour cream, room temperature 3 3/4 cups flour 1 1/2

tablespoons packed brown sugar (any kind) 1 teaspoon salt 2 1/4 teaspoons yeast Rapid cook, medium crust. Place ingredient into bread machine as per manufacturer's instructions. I don't usually have the sour cream at room temperature and I never have any pro blems with it. The one thing I watch for is that the flour tends to hide in the corners of my m achine. I just use a spatula and gently push it into the dough. I think this makes the softest loaf of bread I have made! I did the dough in the bread machine and then punched it down, let it rise again, and baked it in the oven at 350 for 30 minutes. It was so soft and tender. I thought with the brown sugar it may have a hint of sweetness, but it didn't. It was a perfect partner t o our dinner! I did have to add quite a bit more water..3-4 tbs more. Not sure w hy, but it turned out perfect! Thanks for sharing this wonderful recipe! Even though this was a recipe that was for a bread maker , I decided to do it al l by hand because I refuse to own a bread maker. I put lots of love in kneading the dough and I just feel I get a better bread doing it all by hand. I used 3 ta blespoons water. I kneaded till soft and flexable, which was alot of work but wo rth it. I then rolled out to fit in my loaf pan and placed a towel over it and p laced in oven with light on for it to rise. It took several hours and I for a bi t thought it wasnt going to rise, but low and behold it did so nicely Then I bak ed for 30 min at 350'. We had it with dinner and it was really yummy, thick and hearty. My kids raved about it. The entire loaf was eaten with our dinner. Yum : D Great bread. Had to clean the corners of my bread machine and add just a little more water. I did "zap" the sour cream in the microwave just to heat it up a tad before using. Did it on white, medium crust, rapid rise. Turned out very soft a nd moist. Farmer-Style Sour Cream Bread 2 tablespoon Warm water 2 tablespoon Sugar 1 pack Active dry yeast 2 To 3 cups all-purpose flour 1 teaspoon Salt teaspoon Baking soda 1 cup Dairy sour cream, at room temperature Vegetable oil 1 tablespoon Sesame or poppy seeds, optional Makes 1 loaf Directions: Combine water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Mea sure 2 cups of the flour, salt and soda into work bowl. Process on/off to mix. A dd yeast mixture to flour mixture. Process until blended, about 10 seconds. Spoo n sour cream evenly over flour mixture. Turn on processor and add enough of the remaining flour through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn dough onto lightly floured surface. Shape into a ball and place on greased cookie sheet. Fl atten with hands into a circle about 8 inches in diameter. Brush dough with oil. Sprinkle sesame or poppy seeds over dough, if desired. Let stand in warm place until doubled, about 1 hour. Heat oven to 375 F. Bake until golden, 25 - 30 minu tes. Remove from cookie sheet. Cool on wire rack. Food Processor Bread Book From the collection of Jim Vorheis Submitted By JOYCE MONSCHEIN On 05-07-95 Herb Sour Cream Bread

1/2 Cup Warm Water -- (105-115 F) 2 Packages Dry Yeast -- (or 2 Tbsp.) 1 Cup Sour Cream -- warm 6 Tablespoons Butter 1/3 Cup Sugar 2 Teaspoons Salt 1/2 Teaspoon Marjoram Leaves 1/2 Teaspoon Oregano Leaves 1/2 Teaspoon Thyme Leaves 2 Eggs -- at room temperature 3 3/4 Cups Flour -- unsifted (to 4.75 cu Dissolve the yeast in the water. Dump everything in a bowl, putting in three cups of the flour, and beat it for about 1 minute. Stir in enough flour to make a soft dough. Cover and let rise until doubled. Stir down and turn it into two loaf pans or casseroles or whatever. Cover, let rise again, and bake in a 375 oven for about 35 minutes. Remove from pans and cool on racks. I usually use the light or non-fat sour cream. It's a bit rich, though, which is likely the reason it is so well liked when I make it Use fresh herbs! 3x as much as is called for above if you do use fresh. It really makes a difference. Vanilla Sour Cream Bread 1/2 cup water 1 tablespoon vanilla extract 1/3 cup sour cream 1 egg 1 tablespoon butter, softened 3 cups Flour 3 tablespoons granulated sugar 1 1/4 teaspoons salt 2 teaspoons bread machine or quick active dry yeast Measure carefully, placing all ingredients in bread machine pan in the order rec ommended by the manufacturer. Select Sweet or Basic/White cycle. Use Light crust color. Do not u se delay cycle. Remove baked bread from pan and cool on wire rack. Easy Sourdough French Bread 4-5 cups bread flour 2 Tbsp. oat bran 1 Tbsp. sugar 2 tsp. salt 1/2 tsp. ground ginger 2 pkgs. instant blend dry yeast 1 cup warm water 1 cup sour cream or plain full fat yogurt 2 Tbsp. vinegar 1 egg white 1 Tbsp. water Preparation: Combine 1-1/2 cups flour and remaining dry ingredients in a large bowl. Add wate r, sour cream or yogurt, and vinegar and beat well. Stir in additional 2 to 2-1/ 2 cups flour until dough forms. On floured surface, knead in 1/2 to 1 cup more flour until the bread dough is sm ooth and elastic, about 5 minutes. Place dough in greased bowl, turning to greas e top. Cover and let rise for 25-35 minutes. Grease large cookie sheet. Punch down dough and cover with an overturned bowl on the counter for 15 minutes. Divide dough in half. Roll each half to 14x8" recta ngle. Starting with long side, roll dough up tightly and pinch edges firmly to s

eal. Place seam side down on prepared cookie sheet. Cover and let rise in warm p lace until doubled, about 15 minutes. Heat oven to 375 degrees. Bake bread for 25 minutes. Beat egg white and water in small bowl until frothy. Brush over partially baked bread. Return to oven and b ake an additional 5 to 10 minutes until bread is golden brown and sounds hollow when tapped. Immediately remove from cookie sheet and cool on wire rack. 2 loave s Wheat and Yogurt or Sour Cream Bread 1 1/2 lb loaf 1 cup water 1/2 cup plain yogurt or sour cream. 2 Tbsp. butter 3 1/2 cups flour 2 Tbsp. dry milk powder 2 Tbsp. Brown sugar 1 1/4 tsp. salt 2 tsp. yeast I find the sour cream is a nicer moister loaf, but try it both ways and find out how you like it. SOUR CREAM ROLLS 4 c. flour 1 tsp salt 1 c. shortening (not butter) e envelope yeast 1/4 c. water 1 egg 2 egg yolks 1 c. sour cream 1 tsp vanilla Mix like piecrust (cut shortening in with a pastry blender). Dissolve yeast in warm water. Beat egg and egg yolks (or use 2 eggs instead). Ad d sour cream and vanilla. Add mixtures to dry ingredients and chill 2 hours. Turn out on sugared board. Roll 3/4" thick. Cut in 3/4" strips and roll in sugar . Roll and twist in circle and lay in pan rather close together (or syrup will b urn). 1 c. brown sugar 1/2 c. butter Karo syrup In small saucepan, mix brown sugar and butter and a little Karo syrup until butt er is melted. Dribble over top of rolls. Bake 20 - 25 minutes at 350 - 375. "Faux" Sourdough 1 1/2 tsp Yeast 2 cup Bread Flour 1 tbl Sugar 1/8 tsp Baking Soda 1/2 cup Sour Cream (non-fat OK) 1 tbl Vinegar 1/2 cup Milk All ingredients should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select "White Bread". Press "Start". NOTES : I have a very good "faux" sourdough recipe that my family loves. It uses sour cream (can be non-fat) and vinegar (instead of yogurt and lemon juice). Th ink you might like to try it.

Faux Sourdough Bread 1 pkt Active Dry Yeast 2 1/2 cup Bread Flour 1 tbl Dark Molasses 1 cup Sour Cream 1 tsp Salt 1 tsp Lemon Juice 4 tbl Warm Water All ingredients but the water should be at room temperature before starting. Add ingredients to the pan in the order listed. Select "White Bread". Press "Start" . Yields 1 Loaf QUICK SOURDOUGH FRENCH BREAD Pillsbury 4 to 5 c. flour 1 c. warm water (120-130 deg) 2 T. wheat germ 1 c. dairy sour cream, room temp. 1 T. sugar 2 T. vinegar 2 t. salt 1/2 t. ginger 2 pkgs. yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer. Conventional instructions: Additional ingredients--1 egg white 1 T. water 2 t. poppy or sesame seeds In a large bowl, combine 1-1/2 c. flour, and next 4 ingredients; blend well. Add water, sour cream and vinegar to flour mixture Blend at low speed until moisten ed; beat 3 minutes at medium speed. Stir in additional 2 to 2-1/2 cups flour unt il dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with pl astic wrap. Divide dough in half, and form into 2 oblong loaves. Place on grease d cookie sheet. With a sharp knife, make 5 (1/4" deep) diagonal slashes on top o f each loaf. Cover, let rise in warm place until light and doubled in size, abou t 15 minutes. Heat oven to 375 degrees. Bake 25 minutes. In a small bowl, beat egg white and w ater. Remove bread from oven, and brush with egg white mixture. Sprinkle with se eds. Bake an additional 5-10 minutes. Immediately remove from cookie sheet. Faux Sourdough Recipe 2/3 cup warm water 2 tablespoons white vinegar 1/2 cup sour cream 1 tablespoon sugar 1 1/2 teaspoon salt 3 cups bread flour 2 1/4 teaspoons active dry yeast Place all ingredients in bread pan, according to manufacturer's directions. Sele ct basic setting, light crust. Do not use time-delay setting. Velvet Cream Bread 1 package active dry yeast 1/4 cup lukewarm water (105 to 115 degrees) 2 tablespoons butter or margarine 2 tablespoons sugar

1/2 teaspoon salt 3-3 1/2 cups all-purpose flour 1 cup whipping cream 2 beaten eggs For the Glaze: 1 cup sifted powdered sugar 3-4 teaspoons lemon juice Grated lemon or orange peel FOR THE BREAD: Soften yeast in 1/4 cup lukewarm water; set aside. In a large mix ing bowl combine butter or margarine, sugar, and salt; beat with an electric mix er on low speed till fluffy. Add 1 cup of the flour and the whipping cream. Beat till combined. Add eggs to beaten mixture. Beat well. Add softened yeast and be at till smooth. Using a wooden spoon, stir in the remaining flour till combined. Place in a lightly greased bowl. Cover and let rise in a warm place till double (about 2 hours). (Or, omit the 2-hour rising time and refrigerate the dough for 6 to 24 hours.) Stir dough down. Turn batter into a well-greased 10-inch fluted tube pan; spread evenly. Cover and let rise in a warm place till nearly double (45 to 55 minutes ). Bake in a preheated 375 degree oven for 30 to 35 minutes, or till golden brow n. Remove from pan; cool on a rack. FOR THE GLAZE: In a small bowl stir together powdered sugar and enough lemon jui ce to make a glaze of drizzling consistency. Drizzle over cooled bread. Sprinkle with grated peel.