Sour Cream And Vanilla Bread Food

BREAD MACHINE SOUR CREAM AND VANILLA BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

VANILLA SOUR CREAM CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, baking powder and salt in a large bowl. Set aside.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• One at a time, beat in the eggs, then slowly add the vanilla, milk and sour cream. Scrape down the sides of the mixer bowl as needed. With the mixer on medium speed, gradually add the flour mixture.
• Line a muffin tin with paper muffin cups. Fill the muffin cups about two-thirds of the way with batter.
• Bake for about 20 minutes, rotating the muffin tin halfway through and checking to make sure everything is going along great.
• The cupcakes are done when a toothpick inserted into the middle of a cake comes out clean. Remove from the oven and let cool completely on a wire rack, then frost with Cream Cheese Frosting and decorate with candy or sprinkles.
• Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy.

SOUR CREAM AND VANILLA BREAD

Steps:

• Place all ingredients into bread machine pan in the order recommended by the manufacturer.
• Select Sweet or Basic/White cycle.
• Remove baked bread from pan to cool on wire rack.

SOUR CREAM THEPLA (GUJARATI FLATBREAD)

Steps:

• Using a rubber spatula, mix green chile, garlic, fenugreek, sugar, cumin seeds, sesame seeds, salt, turmeric, red chili powder, coriander, asafetida, and 1½ cups (214 g) atta in a medium bowl to combine. Add sour cream, 5 Tbsp. oil, and 2 Tbsp. water and mix until shaggy. Transfer to a lightly floured surface and knead gently until a soft, pliable (but not sticky) dough forms, about 5 minutes. Cover dough with a kitchen towel and let sit at room temperature at 15 minutes and up to 30 minutes.
• Place remaining ¼ cup (36 g) atta in a small bowl. Divide dough into 11 equal portions and roll into balls. Roll balls in atta to coat generously. Working one at a time, roll out balls on a surface (ideally a large cutting board) to 5"-6" rounds, about ⅛" thick, dusting dough with more flour if needed.
• Heat a dry medium cast-iron or heavy nonstick skillet over medium-low. Cook a thepla until it starts to lose its sheen and puff up, about 30 seconds. Flip and drizzle with ¼ tsp. oil. Cook another 30 seconds or so and flip again; drizzle in more oil if the dough has absorbed all the oil and there are patches of dough that still look raw. Repeat process of cooking and flipping until small brown spots appear evenly across both sides and dough no longer looks raw, about 3 minutes total. Transfer thepla to a sheet of foil and wrap up to keep warm. Repeat with remaining theplas. Do ahead: Dough (before portioning) can be made 3 days ahead; wrap tightly and chill. Theplas can be cooked 3 days ahead; store airtight at room temperature.

SOUR CREAM BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
• Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined.
• Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas and walnuts. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf.
• Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.

SOUR CREAM BREAD (BREAD MACHINE)

Steps:

• In the bowl of your bread machine add the ingredients in the order they are listed.
• Make sure that the yeast does not touch the water.
• Set the bread machine on bread cycle.

SOUR CREAM BREAD (BREAD MACHINE)

Steps:

• 1. Pop all the ingredients into the baking pan.
• 2. I use "Regular Light Crust" setting but recipe calls for "French Bread" setting.
• 3. Press start and hang around the machine asking, "Is it done yet? Is it done yet?" for a couple of hours.
• 3. Try not to eat a slice the second you take it out of the machine.

SOUR CREAM BANANA BREAD

Steps:

• Grease 1 large loaf pan.
• Cream margarine, sugar, eggs and vanilla.
• Add dry ingredients, then bananas, nuts and sour cream.
• Mix well.
• Bake at 350 F for 1 hour.

SOUR CREAM LOAVES

Steps:

• In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, salt, nutmeg and 1/4 teaspoon cinnamon; gradually add to creamed mixture alternately with sour cream. , Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Combine remaining sugar and cinnamon; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.

SOUR CREAM CINNAMON VANILLA BREAD, ABM

Steps:

• Measure all ingredients carefully and place into bread machine pan in the order recommended by manufacturer.
• Select Sweet or Basic/White cycle.
• Use Light crust color.
• Do not use the delay cycle.
• Remove bread from pan when baking is completed, and cool on wire rack.