1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 loaf 794g Recipe makes 1 loaf)
Calories 2017
Calories from Fat 488		(24%)
Amount Per Serving		%DV
	Total Fat 54.3g	83%
	Saturated Fat 25.0g	125%
	Monounsaturated Fat 14.8g
	Polyunsaturated Fat 10.7g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 2729mg		113%
Potassium 994mg		28%
Total Carbohydrate 333.1g		111%
	Dietary Fiber 17.6g	70%
	Sugars 27.1g
Protein 48.3g		96%
how is this calculated?

Pseudo Sourdough for the Bread Machine

Recipe #187552 | 3¼ hours | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Annacia
Sep 26, 2006

This is white bread with a delicious taste twist. Use only real sour cream for this recipe! But if you don't have barley flour on hand you may substitute bread flour. Time is however long your machine takes. I use Splenda in place of the sugar and it turns out fine.

1 loaf (change servings and units)

Ingredients

3/4 cup water
3/4 cup sour cream, room temperature
1 tablespoon vegetable oil
1 1/8 teaspoons salt
2 1/2 cups bread flour
1/2 cup barley flour
2 tablespoons dry potato flakes
2 tablespoons white sugar (or Splenda)
1 1/2 teaspoons active dry yeast

Directions

1
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
2
Select White Bread setting, and Start.
3
Makes a 1 1/2 lb loaf.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Marmalade Rye Bread A-B-M

Applesauce Bread for Breadmaker

Sourdough Grain & Seed Bread

Cheddar Breadsticks

Whole Wheat Bread (A B M)

Featured Reviews for This Recipe

From: Deb G

On May 14, 2008

We loved this bread and will definitely make again. Good toasted or not. However, it does not taste like sourdough bread to us. Make it with all bread flour---maybe the barley flour makes the difference.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Kim127

On Mar 2, 2008

Yum!! Great bread and an easy way to do sourdough. This rose really nice and browned well. I could not find barley flour right away and so made this with 3 cups of bread flour instead. I will keep searching for the barley flour. This really didn't last long at all, maybe a couple of hours.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: NcMysteryShopper

On Jan 20, 2007

Great Bread. I made the dough in the bread machine and then popped it in the oven. I lost track of time and it cooked a bit too long, but boy is it ever good!! This is a great and easy recipe! Mini Chef Ty is eating it like it is cake! Thanks Annacia!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Boomette

On Mar 9, 2008

This is a really good bread. I have never tasted sourdough bread. I used no fat sour cream and it worked well. I used only all purpose flour. I cooked the bread in the oven in a bread pan. Thanks Annacia Made for Market tag.