Title: Quick Sour French Bread
Categories: None
Yield: 1 Servings

5/8 c Sour Cream
5/8 c Milk
1 1/2 tb Vinegar
1 1/2 ts Sugar
1 ts Salt
1/8 ts Baking Soda; or more
2 1/2 c Bread Flour
2 ts Yeast

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
1-1/2 lb. loaf.

Posted to MM-Recipes Digest V5 #002 by SHawley711 on
Jan 1, 1998