Sour Cream Cinnamon Vanilla Bread, Abm
photo by loof751
- Ready In:
- 2⁄3 cup water (add extra water by tablespoons if dough is too dry)
- 1 1⁄2 tablespoons vanilla
- 1⁄2 cup sour cream
- 1 egg
- 1 tablespoon softened butter or 1 tablespoon margarine
- 3 1⁄2 cups bread flour
- 2 teaspoons cinnamon (or to taste)
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons salt
- 2 teaspoons bread machine yeast
- 1⁄2 - 2⁄3 cup golden raisin (optional)
- Measure all ingredients carefully and place into bread machine pan in the order recommended by manufacturer.
- Select Sweet or Basic/White cycle.
- Use Light crust color.
- Do not use the delay cycle.
- Remove bread from pan when baking is completed, and cool on wire rack.
Questions & Replies
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What a lovely and delightful loaf of bread! I made the dough in my stand mixer and baked in the oven; I did not use the optional raisins. My dough seemed a little sticky so I added back the additional 1/2 cup of flour and that did the trick. I let the dough rise for 1 hour in the oven (off), covered and next to a bowl of hot water. After this rise I flattened it into a 9x10" rectangle, rolled it up, and put it in a greased loaf pan. I left it to rise in the oven the same way for another hour. Baked at 400 degrees for 10 minutes, then lowered to 350 degrees for 30 minutes. The result was a beautiful, light, soft loaf of sweet bread, perfect for buttered toast or just eating plain. Loved this - thanks for sharing a keeper!
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!
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! :-)
I'm not rating this as it just didn't work for me. I added ingredients in the order for my bread maker but the machine had a hard time mixing the dough, looking back now I should have added a little more water to make the dough more pliable but I let the machine do it's work and the result wasn't great. The bread was really dense & heavy and didn't really rise. I really want to try this again maybe with a little more water and if I do will amend my review then.
This is a lovely bread. I was running low on vanilla (only had 1/2 T left), so I subbed vanilla yogurt for the sour cream, and added 3-4 T water when the dough seemed dry and stiff. I set my machine for a 2-lb loaf. I also used all-purpose flour, because I never keep bread flour around. This would make wonderful French toast!