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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28 users found this review helpful

Reviewer:

MEHUNGRY98

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Kent, Ohio, USA

Reviewed: Aug. 5, 2002

This bread came out as a huge loaf! YUM. It didn't really taste like sour dough, so people who don't usually like sour dough would like this. Everyone liked it. Great to use as toast in the morning.

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4 users found this review helpful

Reviewer:

stacey

Reviewed: Jan. 18, 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.

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67 users found this review helpful

Reviewer:

JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 31, 2004

This bread is amazing! The texture is the best bread machine recipe I have tried yet! Not strong in the sour part but still a keeper!

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3 users found this review helpful

Reviewer:

Dirtygurdy

Reviewed: Feb. 28, 2004

Wonderful texture and taste. We loved this recipe and will definitely make again!

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1 user found this review helpful

Reviewer:

CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

Reviewed: Aug. 29, 2004

I have one word for this recipe...FABULOUS!

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12 users found this review helpful

Reviewer:

Juliana

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: Fort Polk, Louisiana, USA

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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20 users found this review helpful

Reviewer:

DISPATCH132

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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23 users found this review helpful