Sour Cream Rye Bread (ABM)

The wonderful taste of a sourdough bread without using a starter. Bake time is according to your bread machine. Recipe found on the internet.
- Ready In:
- 10mins
- Yields:
- Units:
Nutrition Information
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ingredients
- 2⁄3 cup water
- 2 tablespoons white vinegar
- 1⁄2 cup sour cream
- 2 cups bread flour
- 1 cup medium rye flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 1⁄4 teaspoons dry yeast
directions
- Place all ingredients in the pan according to the manufacturer of your bread machine.
- Select basic/white cycle and medium crust color.
- Do not use delay cycle.
- Remove baked bread from pan and cool on a wire rack.
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This is really good! I mixed the warm water with the sugar and yeast and let sit while I mixed the other ingredients in a bowl. Once I mixed them all together I kneaded the dough until it was not sticky anymore. Then let rise and baked it in the oven at 350 for about 30 minutes. It was perfect!! I like the little bit of sour taste and the mild rye flavor. Great recipe and super easy! Will make again!
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I made this recipe as instructed, to include baking it in my bread machine, with one exception - I did use reduced fat sour cream (NOT fat free however), and I had no difficulty with the dough rising. In fact, the texture was quite good. I enjoyed the bread, and the only flaw was that it really doesn't taste like rye bread to me at all, despite the rye flour. It tastes more like a light wheat sourdough to me. However, I still enjoyed it very much and it will make nice sandwich bread.
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