Reviewed: Mar. 11, 2013

This is the best loaf ever to come out of my machine!! I mostly just use the dough setting in winter, as I prefer loaf pan/oven baked bread, but have to use the machine in summer (I live in very hot El Paso, Tx!), so I keep trying to find loaves that are acceptable using the full bake cycle. This one is so good, I'm not even trying to do it in the oven! I use non-fat greek yogurt as it seems to be a little "tangy-er" than sour cream. I wouldn't call this bread "sourdough", but it's definetly not "plain white bread"! Thanks, Bill - I will be forever grateful to you for this!

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Reviewer:

scootersandi

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: El Paso, Texas, USA

Reviewed: Jan. 29, 2013

EXCELLENT! Although it doesn't takes like sourdough, this bread has a wonderful texture and taste. Sometimes bread in the bread machine turns out dry or dense. This bread was neither. I will be making this again!I did use all bread flour, so perhaps that changed the outcome?

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Reviewer:

calmer

Reviewed: Jan. 9, 2013

I think this is my first review! My family is ADDICTED to this bread. I am a newbie to the bread world, I just got a machine for christmas and have been playing with some recipes. I think in the last 4 days Ive made 6 loaves of this. I took the liberty of playing with the recipe after seeing other people doing it so I too used all bread flour and I substituted the sour cream for plain greek yogurt (all I had in the fridge) and it came out amazing light and fluffy and airy. I have a loaf in the machine right now that I used sour cream on and am excited to see if there is any real differnce. One of my faves!

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Reviewer:

sunshinegurl

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Mission Viejo, California, USA

Reviewed: Sep. 15, 2012

This recipe is awesome as is. No changes necessary. The only thing I did not have on hand was barley flour so I used 3 cups of all purpose flour. I have made it three times now and it comes out perfect every time. Makes awesome grilled cheese sandwiches.

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Reviewer:

Lynn

Cooking Level: Intermediate

Reviewed: Jul. 29, 2012

Nice bread. A tad tangy with a soft crumb . . .and it rises very well. I made in the bread machine on the dough setting, then took it out and let it rise in the pan for a half hour, then baked at 375 for 40 minutes. Turned out well. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jul. 10, 2012

Awesome! Used all Bread flour instead of the barley flour and it turned out to be the best bread I have ever made. I have a black and decker 1.5lb machine and IGNORING the manufacturer's instructions to put the yeast in last has made all the difference. Put the yeast in with the liquid ingredients and stir,then add the dry ingredients. THANKS for posting this it will be a staple at our house for sure.

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Reviewer:

Debbie

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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