A delicious white bread that tastes like sourdough, without all the effort. The trick is using sour cream and barley flour. Your bread machine does all the work.
Barley flour can be bought in some health food shops or online. If you don't have barley flour on hand you may substitute bread flour.
I got a beautiful loaf of bread out of this recipe but it raised way too high. The recipe didn't state what size loaf this makes so I don't know if I need to adjust one of my ingredients or the recipe is for a bigger loaf than my bread maker can handle. The max for mine is 11/2 lbs. Hoping you will let us know what size recipe is for. - 25 Feb 2015
I used all bread flour and light sour cream instead of regular. This had to be the most perfect loaf of bread I've ever made, but sourdough it was not. It tasted like a regular white bread but the texture was incredible, the inside was so soft and spongy and the crust was crisp without being crunchy or thick and it was just the right color. It also freezes well and makes excellent toast. - 18 Jan 2004 (Review from Allrecipes USA and Canada)
This recipe is fantastic. I used all bread machine flour because I didn't have any barley flour either. I also used low fat sour cream. Honestly you couldn't tell the diffence. Also, after the first kneading and rise, I added one small onion chopped up to the bread machine and let it work into the loaf on it's own. It made the house smell wonderful and gave the bread an absolutely fabulous taste. I am so impressed with this recipe. You have to try it. - 22 Feb 2006 (Review from Allrecipes USA and Canada)