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    You are in: Home / Community Forums / Breads & Baking / A nice sour cream bread
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    A nice sour cream bread

    satimis
    Sun Feb 12, 2012 5:57 am
    Food.com Groupie
    I baked a sour cream and vanilla bread with minor modification on ingredients according to;

    Bread Machine Sour Cream and Vanilla Breadam-and-vanilla-bread
    http://www.bettycrocker.com/recipes/bread-machine-sour-cream-and-vanilla-bread/b208fa9d-0d2a-4e52-85bb-f92b52c3a4f7?sc=Bread%20Machine%20Cake%20Recipes&term=Bread%20Machine%20Cake&itemId=22bf0a3b-431a-4e29-bf08-d212c1ee7fbb

    Ingredient used

    1/2 cup lukewarm water (about 40 deg C)
    1 tablespoon vanilla
    1/3 cup sour cream (75g used)
    1 egg
    1 tablespoon butter, softened (24g used)
    3 cups Gold Medal Better for Bread flour (408g used)
    3 tablespoons sugar
    1-1/4 teaspoons salt
    2 teaspoons active dry yeast

    Nuts
    2 tbsp Walnut, chopped
    1 tbsp Almond dice


    Steps:-

    1 Placing all ingredients in bread machine pan and nuts in dispenser.

    2 Select white bread cycle (Kenwood Program-1). Use Light crust color.

    total cycle time 3:05 hrs
    kneading 33 min
    Rising 1:47 hrs
    Baking time 0:45 hr

    A nice soft bread baked at finish.

    I wonder if using self raising flour and without adding active yeast whether the bread will be similar to banana sour cream bread? Advice would be appreciated. TIA

    B.R.
    satimis
    Red Apple Guy
    Sun Feb 12, 2012 7:48 am
    Forum Host
    Hi satimis

    That bread sounds very good.
    As far as converting it into a quick bread with a change in flour and omitting yeast, I'd look for a specific recipe. I'll qualify that by adding that I haven't made quick breads in years.

    Quick breads are usually much wetter than yeast breads - more batter-like than dough like.

    Red
    satimis
    Sun Feb 12, 2012 11:14 am
    Food.com Groupie
    Hi Red,

    Thanks for your advice.

    The baking time of quick bread is only 1/3 of yeast bread. Quick bread is softer. I like take it in afternoon tea.

    satimis
    duonyte
    Sun Feb 12, 2012 2:14 pm
    Forum Host
    Yes Red is right. It isn'tjust a matter of substituting self-rising flour for the yeast.

    This is somewhat richer with more butter but would be more of a cake My Favorite Sour Cream Pound Cake

    Coffee and Sour Cream Cake
    Donna M.
    Sun Feb 12, 2012 3:06 pm
    Forum Host
    I don't know where you heard that baking quick breads is faster than yeasted breads. Most recipes I have made take 45 minutes to 1 hour to bake, depending upon the size of the loaf. The name "quick bread" comes from the fact that they are very quick to mix up.

    Try looking at muffin recipes. Most muffins can also be baked as a loaf, with extended bake times. You might also need to lower the oven temp to 350°F so that the outside doesn't burn before the middle bakes done.
    duonyte
    Sun Feb 12, 2012 3:59 pm
    Forum Host
    Perhaps what was meant was the entire time - what with kneading and rising yeast breads do take roughly three times as long.
    satimis
    Sun Feb 12, 2012 8:03 pm
    Food.com Groupie
    Yes, duonyte is correct. What I meant is the total cycle time, including kneading, rising, baking etc.

    I use bread machine baking bread. The baking time for quick bread, sour creme bread, is even a little bid longer, about 1 hour while yeast bread only 45 min.

    satimis
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