This bread has an AWESOME sourdough taste, but you don’t need to bother with a complicated, time-consuming starter. We make it in our bread machine ALL the time, especially when we have soup, which is often. I could eat soup 3 meals a day!!!
2/3 cup water
2 tablespoons white vinegar
1/2 cup sour cream
1 tablespoon sugar
1 1/2 teaspoons salt
3 cups bread flour
2 1/4 teaspoons active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer. (usually liquids first, then dry ingredients, ending with yeast last). Select basic bread setting on machine. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing, and add 1 to 2 tablespoons of either flour or water if needed.)
Note: if your bread machine has a time-delay feature, it’s recommended that you don’t use it, because the sour cream may spoil if it sits too long unrefrigerated in the machine.
Yield: 1 loaf (1 1/2 pounds).
From: