Sour Cream and Vanilla Bread

Not a sweet bread, but neither is it savory. The vanilla comes through as an essence, and pairs well slathered with butter. Pairs well as sandwich bread or served with a thick soup.

Sour Cream and Vanilla Bread


  • ½ cup water
  • 1/3 cup sour cream, room temperature
  • 1 large egg, room temperature
  • 1 Tbsp butter, diced up and softened
  • 1 Tbsp pure vanilla extract
  • 3 Tbsp granulated sugar
  • 1¼ tsp fine sea salt
  • 3 cups (360 grams) all-purpose flour
  • 2 tsp active dry yeast


Add ingredients in order recommended by your bread machine. Use the temperature recommended for the water.

Select the regular or basic cycle on your machine, with a light crust color.

Once baked, remove immediately and cool on a rack.

Makes a 1½ pound loaf.


We use a Zojirushi Bread Machine, which does up to a 2 pound loaf. It preheats the liquids for the dough.


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