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Nutrition Facts
Serving Size 1 (58g) Recipe makes 16 servings
Calories 143
Calories from Fat 25		(17%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 232mg		9%
Potassium 57mg		1%
Total Carbohydrate 24.9g		8%
	Dietary Fiber 1.0g	4%
	Sugars 3.4g
Protein 3.7g		7%
detailed view... how is this calculated?

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Sour Cream Cinnamon Vanilla Bread, Abm

Recipe #308947 | 10 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Annacia
Jun 12, 2008

This is a scrumptious sweet bread that is very fitting for any holiday breakfast or just when you want something special. This also works with Splenda in place of the sugar. Baking time is however long your machine takes. *EDIT*: On Jan 22 2009, I reduced the flour amount by a 1/2 cup and increased the sour cream from 1/3 to 1/2 cup. This will improve the workablity of the recipe. Thank you reviewers.

SERVES 16 (change servings and units)

Ingredients

2/3 cup water (add extra water by tablespoons if dough is too dry)
1 1/2 tablespoons vanilla
1/2 cup sour cream
1 egg
1 tablespoon softened butter or margarine
3 1/2 cups bread flour
2 teaspoons cinnamon (or to taste)
1/4 cup sugar
1 1/2 teaspoons salt
2 teaspoons bread machine yeast
1/2-2/3 cup golden raisin (optional)

Directions

1
Measure all ingredients carefully and place into bread machine pan in the order recommended by manufacturer.
2
Select Sweet or Basic/White cycle.
3
Use Light crust color.
4
Do not use the delay cycle.
5
Remove bread from pan when baking is completed, and cool on wire rack.

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Featured Reviews for This Recipe

From: twissis

On Jan 21, 2009

The aroma & flavor of this bread is divine! The texture is very dense (like a sweet bread) & less moist (not dry, but not moist). The ABM process was a prob for me. Having read prior reviews, I began w/3 extra tbsp water, did not use the opt raisins & added 1 tsp nutmeg as I favor it combined w/cinnamon. My ABM made very painful sounds as it tried to mix & knead, so I added a 4th tbsp of water & then a 5th b4 I felt the dough was starting to mix better. It still did not seem well-mixed when done, so I took it out of the ABM, kneaded it on my counter & left it to rise ~ but it did not seem to rise easily, so I encouraged it in a 100F oven for a cpl of min & that worked well. I let it rest to finish rising, oven-baked the bread & all was well. This makes a lrg loaf & since YOU are my Homemade Bread Hero , I wonder if using less flour would reduce the water guesswork & make the ABM process more normal. Just a thot & thx for sharing this recipe w/us. The bread is great!

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From: **Mandy**

On Sep 25, 2008

I'm not rating this as it just didn't work for me. I added ingredients in the order for my bread maker but the machine had a hard time mixing the dough, looking back now I should have added a little more water to make the dough more pliable but I let the machine do it's work and the result wasn't great. The bread was really dense & heavy and didn't really rise. I really want to try this again maybe with a little more water and if I do will amend my review then.

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From: Lorrie in Montreal

On Aug 20, 2008

Made for Photo Tag. Simply Gorgeous! Lovely golden crust outside with soft delectable insides and a hint of cinnamon.

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From: anonymous23

On Jul 15, 2008

This is a lovely bread. I was running low on vanilla (only had 1/2 T left), so I subbed vanilla yogurt for the sour cream, and added 3-4 T water when the dough seemed dry and stiff. I set my machine for a 2-lb loaf. I also used all-purpose flour, because I never keep bread flour around. This would make wonderful French toast!

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