The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 24, 2007
This is so good! It's not sourdough, but it's incredibly flavorful. I make it with whole wheat flour, and add flax seeds. This is the only wheat bread I can get my kids to eat. My new defacto bread recipe!!!
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Cooking Level: Expert

Home Town: Bentonville, Arkansas, USA
Living In: California City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 19, 2007
This tastes just like real sourdough bread & is really easy to make. I don't use the potato flakes & it turns out just fine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 12, 2007
this is the best bread machine bread i've ever made. Very Although it wasn't much like sourdough, it was very moist and flavorful . I made a two pound recipe for my two pound bread machine, but I would recommend using only a recipe for 1 1/2 lb. loaf. It was pushing on the top of my machine! I also liked the lighter crust. It seems no matter what my breads come out with a really hard crust, and thats using the basic setting (1), but this crust was much softer. will make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 11, 2007
This is yummy bread, sweet with a very mild tang. I made it for dinner guests and we gobbled up the whole loaf. Will make it again. I didn't give it 5 stars just because I wouldn't call it sourdough- it wasn't tangy enough for that. I did use 3 cups of bread flour instead of the barley flour...maybe barley would make it tangier....I also used olive oil instead of vegetable oil.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 3, 2007
I've made a lot of bread and this is one of my favorites!
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Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 30, 2007
Like people said, not super sourdoughy, but I disagree that it's just like regular white bread. It has a tang to it and has much more flavor than a regular loaf of white bread. It also rises well, has a great crust, and is nice and soft inside. Makes a great sandwich and also makes **amazing** french toast. I highly recommend this bread.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 21, 2006
I have made this recipe before, and it makes a good loaf of bread. Not too sourdough-y, but a good loaf of white bread.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 21, 2006
This is the perfect recipe for bread in the bread maker. So easy and turns out GREAT!
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Photo by Tim Callihan

Cooking Level: Intermediate

Home Town: Upper Sandusky, Ohio, USA
Living In: Ludington, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 12, 2006
This was very tasty for a quick recipe and for what I had on hand. I did have to substitute AP Flour for Bread Flour...which probably made for a denser loaf...but still yummy. Althought next time I will make sure to use bread flour. The only hint I have - I didn't have time to wait for sour cream to come to room temp. So, I used very hot water, wisked the sour cream with it, tested the temp and it was perfect...plus, I think it made the bread combine quicker. Will do again.
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Cooking Level: Expert

Home Town: Lubbock, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 4, 2006
The bread came out fine, but didn't taste like sourdough one bit, more like a regular white bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 19, 2006
this bread turned out beautiful and tasted great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: 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.
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Cooking Level: Expert

Home Town: Mclean, Virginia, USA
Living In: Sterling, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: 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.
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Home Town: Sherborne, Dorset, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 11, 2005
This baked perfectly in my bread machine. Very soft and fluffy inside. I used all bread flour since I didn't have barley flour. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 6, 2005
This has become one of my favorite recipes. I'm going to try some variations like adding caraway seed, or cheese.
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5 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: 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!
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Cooking Level: Intermediate

Home Town: Newark, Ohio, USA
Living In: Kent, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 13, 2005
Excellent flavor, easy to make and a wonderful dough to form into rolls, twists or a loaf.
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Cooking Level: Intermediate

Living In: Springfield, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 29, 2004
I have one word for this recipe...FABULOUS!
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Cooking Level: Expert

Home Town: Placerville, California, USA
Living In: Fort Polk, Louisiana, USA

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