Bread Machine Sour Cream and Vanilla Bread

Almost like a pound cake, this bread machine sensation is light, golden and irresistible! MORE+ LESS-

By Betty Crocker Kitchens

January 21, 2009

1/2

cup water

tablespoon vanilla

1/3

cup sour cream

egg

tablespoon butter or margarine, softened

cups Gold Medal™ Better for Bread™ flour

tablespoons sugar

1 1/4

teaspoons salt

teaspoons bread machine or quick active dry yeast

Hide Images

1

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
2

Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Bread flour has more protein than all-purpose flour, so it gives a sturdy structure to baked goods. Cake and pastry flours—which have less protein than all-purpose flour—don’t work as well in bread baking.
Measuring ingredients carefully is especially important in bread machine recipes. For perfect loaves, you need to use exactly what the recipes call for.