Sour Cream Bread

READY IN: 2hrs 25mins
Recipe by morningglory

This is an absolutely fabulous recipe. My whole family loves it. Try it toasted with butter and jam. YUMMY!

Top Review by Chef shapeweaver

I've made this recipe twice since I printed it out on 6/21/2011. The first time I made this I only had one cup of sour cream and did as Deb's Recipes did, I used 1/2 cup to make up the difference.But the second time I made this and used the full amount of sour cream,and I do believe it turned out much better.Since I like to bake my bread in the oven, I just added all the ingredients to the machine and let the dough cycle do all the hard work.After removing the dough,I gave it a second kneading for about 10 minutes or so.Then the dough was placed into a greased loaf pan and left to rise again in a warm place for an hour. Baked at 350 degrees for about 35 to 40 minutes.To prevent the crust from getting too dark,after baking for 20 minutes I covered it loosely with some aluminum foil. The taste was just perfect and sliced beautifully.Thanks for posting a recipe that will be made again and again. " Keep Smiling :) "

Ingredients Nutrition


  1. Rapid cook, medium crust.
  2. Place ingredient into bread machine as per manufacturer's instructions.
  3. I don't usually have the sour cream at room temperature and I never have any problems with it.
  4. The one thing I watch for is that the flour tends to hide in the corners of my machine.
  5. I just use a spatula and gently push it into the dough.

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