Sour Cream and Vanilla Bread (White Squishy Bread)
Submitted by psycnrs1 on May 20, 2005 at 6:23 pm

This bread is very, very soft. I think I would make it into rolls next time. I added vanilla paste but will stick with vanilla next time. I also cannot give you a time to bake loaf. I baked it at 350 and my son had hit convection and it was done much sooner than I anticipated. Vanilla could be optional.

1/2 c. water
1 tabls. vanilla
1/3 cup sour cream
1 beaten egg
1 tabls. softened butter
3 cups AP flour
3 tabls. sugar
1 1/4 salt
2 teas. Instant yeast (I used a little less)

Put ingredients in machine per manufacturer's instructions. I mixed on dough cycle. When dough cycle finished shape dough and place in buttered loaf pan and bake at 350F until lightly brown. If you bake in bread machine, I would opt for light crust. I was hoping to have a time for you but with my son's help that did not happen. Check it in 30 minutes.