Sour Cream and Vanilla Bread

From: Cookin'withGas

On Sep 4, 2007

my attempt was a dismal failure...the exterior was not only crusty, it actually cracked apart significantly in two places...with the inclusion of sour cream I expected an airy interior but when the loaf only rose by 50°, it was dense instead...toasted a couple slices but the yeasty, strongly vanilla taste and dense texture was unpleasant...I'm sorry

From: Wild Squirrel

On Sep 14, 2006

I was very pleased with the outcome of this recipe. I made it two ways--by mixing the dough in the machine AND by mixing with my Kitchen Aid on medium high for about 5 minutes or so--then baking in the oven as others have stated (350 for 30 minutes). I allowed the dough I mixed with the KA to sit on the counter for the duration of the machine cycle. Then, I allowed both to rise for about another hour. The AMB loaf was HUGE compared to my other loaf. It was spilling over the side; I think I can manage two loaves out of it next time. I also used brown sugar as someone else suggested. The taste of the ABM loaf was very good (I gave the other as a gift and am hoping it was as delicious) and I liked the more traditional looking loaf. Although I love my ABM, I prefer the shape of a traditional loaf.

From: KitchenManiac

On Apr 14, 2003

Lovely bread...fragrant...crusty on the outside, fluffy on the inside. When cooled, extremely easy to cut. I didn't add the magarine. I substituted it with one tablespoon of applesauce. It worked fine. Great bread...might throw in some sunflower seeds next time.

From: islandhippygirl

On Nov 28, 2004

Delicious. My 14 year esp likes it. I did as Krich did and added 1 tsp of vanilla and changed the white sugar to brown.