| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 1 | Servings | |
INGREDIENTS
| 5/8 | c | Sour Cream |
| 5/8 | c | Milk |
| 1 1/2 | tb | Vinegar |
| 1 1/2 | ts | Sugar |
| 1 | ts | Salt |
| 1/8 | ts | Baking Soda; or more |
| 2 1/2 | c | Bread Flour |
| 2 | ts | Yeast |
INSTRUCTIONS
Put into breadmachine according to your manufacturer's directions. This turns out GREAT in the breadmachine or baked in a conventional oven. To bake in conventional oven, preheat to 400 degrees. Form loaves and let rise a second time. Slash the loaves 5 or 6 times with a sharp knife and brush with cold water. Bake in preheated 400 degree over for 15 minutes and then lower the temperature to 350 degrees and bake for 5 to 10 minutes or until golden brown and bread sounds hollow when tapped. This bread turns crispy on the outside and moist with a sourdough texture on the inside. Med. for 1-1/2 lb. loaf. Posted to MM-Recipes Digest V5 #002 by SHawley711 <SHawley711@aol.com> on Jan 1, 1998
A Message from our Provider:
“God makes it, we mess it”