Reviewed: Mar. 2, 2012

This a very good bread... I followed the recipe except I used entirely regular all purpose flour. I will definetly make this bread again.

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Reviewer:

npete55

Cooking Level: Expert

Home Town: Tyler, Minnesota, USA

Living In: Spring Hill, Tennessee, USA

Reviewed: Jan. 17, 2012

This was the first time ever that I used a bread maker and it turned out quite good. The reason for 4 stars is like others say it's not very sourdoughy. But it made quite a tasty loaf of bread and I wouldn't hesitate to make it again!

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Reviewer:

Laura

Home Town: Wakefield, Virginia, USA

Reviewed: Oct. 12, 2011

This was really good. Not super sour but had a very soft middle and crisp crust. Great warm!

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Reviewer:

bakin'gal

Cooking Level: Expert

Reviewed: Sep. 11, 2011

I followed this recipe but lacked a lot of ingredients--no potato flakes, no barley flour, shortage of white flour, and low on sour cream. Even with having to omit potato flakes, supplement the 3 cups of bread flour with 1/2 cup of whole wheat because I ran out, and replacing over half of the sour cream with nonfat Greek yogurt...and also adding 2 crushed garlic cloves to the cycle for garlic sourdough bread...it is still one of the best breads out of my machine yet! I'm thankful this basic recipe could withstand so many substitutions and still be awesome!

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Reviewer:

caleefille

Reviewed: Sep. 11, 2011

Enjoyable loaf of bread. Like others have already mentioned, despite the title, I detected no hint of sourdough flavor. If you disregard the somewhat misleading recipe title, then the loaf itself works as directed and tastes very good. It has a bright white color with a soft texture and slightly crusty exterior.

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Reviewer:

HEATHERFEATHER

Cooking Level: Expert

Reviewed: Aug. 7, 2011

This bread was so good I had to do my very first review! Probably the softest, most moist bread I've baked to date. My husband is still complimenting me! I used 2.5 tsps of bread machine yeast having run out of dry yeast and it rose too high and then fell. Since there will definitely be a next time, I'll try it with less yeast. Otherwise, perfect!!

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Reviewer:

aiannacone

Cooking Level: Intermediate

Home Town: Woodbury, Minnesota, USA

Living In: Fort Mitchell, Alabama, USA

Reviewed: Aug. 6, 2011

This recipe was very good! I used all bread flour, used 0% Greek yogurt in place of sour cream and added some white vinegar for extra tang. Probably about 1.5 Tbs. These changes do make it taste sour although not as sour as a true sourdough. We loved it! Served it at a family dinner and everyone commented how great it was.

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Reviewer:

hlc44

Reviewed: Aug. 2, 2011

i make a sourdough the night befor use 1cup bread flour and1 teasp.yeast from the ingredientsin your recipe then add the rest of flour and yeast the next day this gives the gough the sour taste hope it was help full

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Reviewer:

Hanbun USA

Cooking Level: Expert

Home Town: Kassel, Hessen, Germany

Living In: Mesquite, Texas, USA

Reviewed: Jun. 21, 2011

DON"T make this bread if you are truly set on a sourdough flavor. DO make this bread if you want a delicious slice of heaven. The bread has a wonderful texture, soft crust and delightful flavor. I used all bread flour, mixed in my kitchenaid, kneaded, raised (twice), then baked in a covered clay casserole. I preheated my clay for 1/2 hour in a 450* oven, then placed my loaf on parchment paper and used it to gently lift my loaf into the hot vessel. I baked in 450* oven covered for 35 minutes, then uncovered for 10-15 minutes or until the internal temperature reaches 190* IMPORTANT--Let your loaf rest for 1-2 hours before cutting into it. If not, the steam escapes your loaf leaving you with a dried out mass of dough. If my bread lasts tonight--what am talking about--ha. Not a problem; I'll just throw together another loaf tomorrow. It's that easy!

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Reviewer:

peanutpie

Cooking Level: Expert

Home Town: Swartz Creek, Michigan, USA

Reviewed: Mar. 8, 2011

This bread was the best recipe I have ever made in my bread machine! It turned out beautiful and most importantly, delish! I didn't have barley flour so I used wheat in it's place. Otherwise I followed the recipe. I did customize it by slicing 6 cloves of garlic, sautéd it in a tablespoon olive oil & added in during the second kneading cycle! Yummy!

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