Quick sour french bread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅝ | cup | Sour Cream |
| ⅝ | cup | Milk |
| 1½ | tablespoon | Vinegar |
| 1½ | teaspoon | Sugar |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Baking Soda |
| 2½ | cup | Bread Flour |
| 2 | teaspoons | Yeast |
Directions
Put into breadmachine according to your manufacturer's directions.
This turns out GREAT in the breadmachine or baked in a conventional oven. To bake in conventional oven, preheat to 400 degrees. Form loaves and let rise a second time. Slash the loaves 5 or 6 times with a sharp knife and brush with cold water. Bake in preheated 400 degree over for 15 minutes and then lower the temperature to 350 degrees and bake for 5 to 10 minutes or until golden brown and bread sounds hollow when tapped. This bread turns crispy on the outside and moist with a sourdough texture on the inside. Med. for 1-½ lb. loaf.