Prep 5 mins
Cook 3 hrs
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.
- 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
- Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
- Select White Bread setting, and Start.
- Makes a 1 1/2 lb loaf.
I had to make this twice as I ruined the first loaf! I added 1/2 tsp. citric acid to ensure a sour flavor and it was too acidic, deteriorated the gluten and made it way too sour, to the point of bitter! Anyway, the second loaf turned out much better. Not noticeably sour, hence the 4 stars, but it made a delicious, tender, flavorful loaf I will definitely make again! Thanks for posting, made for Everyday is a Holiday, 2012
The bread does have a faintly reminiscent flavor of sourdough. I took barley groats and ground them to flour and it added a nice texture and flavor. Benefit to be able to use up the remaining sour cream that was a little past its pull date and only added to the sour flavor I am certain. Reviewed for Veg Tag May 2010. Thanks for posting! PS Tasted delicious today toasted.
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.