Sour Cream Cinnamon Vanilla Bread, Abm

Annacia's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 16

• 2⁄3; cup water (add extra water by tablespoons if dough is too dry)
• 1 ½ tablespoons vanilla
• ½ cup sour cream
• 1 egg
• 1 tablespoon softened butter or 1 tablespoon margarine
• 3 ½ cups bread flour
• 2 teaspoons cinnamon (or to taste)
• ¼ cup sugar
• 1 ½ teaspoons salt
• 2 teaspoons bread machine yeast
• ½-2⁄3; 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.

Reviews

[Nyteglori]

The whole family liked this.

[psychomom]

I used the author's updated amounts today and I've never taken a more beautiful loaf out of my Breadman! Moist, tender, deeeelish. :) I agree, this would make great french toast, if the kiddos ever leave enough for that. I used AP flour and added 3 Tbs. vital wheat gluten. I always spoon flour into measuring cup to get a more accurate measurement. (sometimes that's why a loaf gets dense or dry--and I've made every mistake in the book!) I also started with all room temp ingredients. It reminds me of a fabulous sour cream coffee cake my great aunt used to make without all the mess and bother. Happy baking!

[twissis]

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! :-)