Pseudo Sourdough for the Bread Machine Recipe -
Pseudo Sourdough for the Bread Machine Recipe

Pseudo Sourdough for the Bread Machine

Recipe by  

"This is white bread with a delicious taste twist. Note: Use only real sour cream for this recipe! But if you don't have barley flour on hand you may substitute bread flour."

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Ingredients Edit and Save

Original recipe makes 1.5 pound loaf Change Servings


  1. Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select White Bread setting, and Start.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2004

I used all bread flour and light sour cream instead of regular. This had to be the most perfect loaf of bread I've ever made, but sourdough it was not. It tasted like a regular white bread but the texture was incredible, the inside was so soft and spongy and the crust was crisp without being crunchy or thick and it was just the right color. It also freezes well and makes excellent toast.

Most Helpful Critical Review
Dec 14, 2010

tasted just fine, but nothing like sourdough.

Feb 22, 2006

This recipe is fantastic. I used all bread machine flour because I didn't have any barley flour either. I also used low fat sour cream. Honestly you couldn't tell the diffence. Also, after the first kneading and rise, I added one small onion chopped up to the bread machine and let it work into the loaf on it's own. It made the house smell wonderful and gave the bread an absolutely fabulous taste. I am so impressed with this recipe. You have to try it.

Jan 22, 2006

Terrific recipe. Had to use all bread flour as didn't have barley flour or potato flakes and also used fat free sour cream. Bread still came out beautifully fluffy and tastily tangy. Thank you.

Aug 10, 2005

Great bread! Was a little sweeter than the typical sourdough, but a great bread. I used fat free sour cream and added fresh minced garlic and fresh rosemary to the dough - yum!

Jan 13, 2005

This recipe was very good as printed. I also did another version that turned out well to serve with Mexican dishes: add finely chopped fresh garlic and jalepeno peppers (to taste, I put in 4 of each), and 2 T. cornmeal.

Dec 22, 2004

I have made this bread recipe many times and it is wonderful. I like it because you don't have to wait for a starter to ripen. It's a quick fix at any time.

Jan 06, 2003

Excellent flavor and texture and the crust is amazing (I set the crust control to medium). This one is definitely a "keeper". I didn't have barley flour and ran out of bread flour so I used mostly all purpose flour and added 1 Tbs. Vital Wheat Gluten. It baked up nice and tall ~ so nice and tall that I'm glad I didn't scale it up to a 2 lb. loaf. Thanks for sharing this recipe with us.


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  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 228 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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