Sour cream bread from The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes For Perfect-Every-Time Bread - From Every Kind of Machine (page 53) by Beth Hensperger

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IowanCorn on February 27, 2026

    An excellent sandwich bread, this has a nice tight, soft crumb, even after I used the dark crust setting. A slight tang to the bread, but nowhere close to sourdough.

  • Skamper on October 16, 2019

    This baked up nice and light with a lovely rich taste. I used cultured sour cream but had only a scant cup so added butter to make up 8 oz. I made this on a 5 hour total delay (which the book says not to do) but on a cool day it was fine. Made really good grilled cheese. I'm a beginning bread baker and it really made a difference for this loaf to be sure my dry ingredients (yeast, flour) were at room temp.

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