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Sour Cream Coffee Bread




Source of Recipe


BBR


Recipe Introduction


Posted by: HDMac_WA Bake In The MacA mouthful of a name and a mouthful of a bread! The sour cream gives this yeasted loaf a tender, creamy texture. The spices make this a true coffee bread that may be baked right in the machine. Because the recipe contains sour cream, the finished loaf may dip a bit in the center. Slather the soft, warm slices with jam for a real treat.
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List of Ingredients




One (1 1/2-pound) Loaf
3/4 cup (6 ounces) water
3/4 cup (6 ounces) regular sour cream (don’t substitute nonfat or low-fat)
1 1/2 teaspoons salt
3 tablespoons butter
1/4 cup (1 3/4 ounces) sugar
1 1/2 teaspoons Vietnamese cinnamon*
3/4 teaspoon allspice
1 1/2 teaspoons ground ginger
4 cups (16 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast


Recipe



Any ground cinnamon may be substituted, but we prefer the flavor of Vietnamese cinnamon.
Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for white or basic bread, light setting, and press Start. Check the dough’s consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough. Allow the machine to complete its cycle. Remove the bread when it’s done, and let it cool completely before slicing. Yield: 1 loaf.