At first this post was just going to be about me taking out the Strawberry Rhubarb Jam I made last May out of the freezer so I could have a taste of summer in November but UnfinishedWork‘s interest in my Sour Cream White Bread inspired me to include the recipe for the bread as well. Why would I not originally include it? Because it was a bit of a disaster!
It began as a good idea. I was talking to my Mom about this Buttermilk White Bread recipe I had but it called for buttermilk powder. I have never seen such a beast! I was going to use skim milk powder instead but Mom said, “Oh, it won’t be the same. It’ll be missing the tang. Why don’t you use sour cream?” Genius! I had a container of sour cream in my fridge just waiting for this loaf of bread.
I first put in a 1/4 cup but the dough looked dry so I added some more. So what went wrong? I forgot to add the salt (this is the third time I have done that while breadmaking, what the hell?) and I don’t know why I did this but I opened the breadmaker while it was baking which deflated the dough in some places making it look wonky.
It amazes me when I screw up this much, experiment this wildly and it still tastes pretty darn good! I added some additional salt to my unsalted butter which helped boost the “proper” flavour. I hope that is the last time I make that mistake!
Is there anything more comforting than toast and tea? Well not for me. It takes me right back to being a kid. Yup, I have been drinking tea while eating my toast since I was six years old.
Nothing tastes like summer more than the flavour of Strawberry Rhubarb.
Sour Cream White Breadmaker Bread
1 1/4 cups lukewarm water
1/4 cup + 2 tbsp sour cream
1 1/2 tsp salt
2 tbsp sugar
2 tbsp shortening (I used coconut oil)
3 3/4 cup bread flour
1/2 cup skim milk powder (you could probably use 1/4 but if you do, use only 1/4 cup of sour cream)
1 1/4 tsp bread machine yeast
Measure ingredients in the above order into the pan of the breadmaker pan. Put pan into breadmaker and select the Basic Cycle to make a 2 lb loaf, on light setting.
Suzie – this looks great! I’ve been wanting to pull out my breadmaker again, and I think this sounds like one to try!
We always have coconut oil on hand… Mike uses it in Indian food. Could you taste it in your bread?
Oh how exciting you might get out your breadmaker Tammy! Make sure to watch the dough as it comes together, it’s better for it to be more wet than dry so if it’s dry, add more sour cream.
No, I couldn’t taste the coconut oil at all actually. I made it while hubby is away, he has a sensitive to all things nutty and coconut oil bothers him. More for me!
I love how you slather the jam on the bread! That’s how I like it too. If you’re going to eat jam, EAT JAM!!
Again, my mantra of good food: OMNOMNOM ….
Think we’ll make this bread today!
Bread is such a forgiving thing to make. It looks just fine to me, I know what you mean about forgetting to put in the salt or sometimes the sugar, it’s so easily done.
Your jam looks lovely and fresh.
Now this looks like what I call a happy accident indeed! I can’t wait to try it – I always have sour cream in my fridge. Thanks so much for posting and the jam looks great too.
Dianne