Sour Cream Wheat Bread
Yield
1 servingsPrep
10 minCook
3 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅛ | cups |
sour cream
|
|
| 2 | tablespoons |
apple juice
bottle or can |
|
| 1 ½ | each |
eggs
beaters |
|
| 1 ½ | tablespoons |
sugar
|
|
| ⅓ | teaspoon |
salt
|
|
| ⅓ | teaspoon |
baking soda
|
|
| 1 ½ | tablespoons |
gluten flour
|
* |
| 3 | cups |
whole-wheat flour
|
|
| 2 | teaspoons |
yeast, active dry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 266 | ml |
sour cream
|
|
| 3E+1 | ml |
apple juice
bottle or can |
|
| 1.5 | each |
eggs
beaters |
|
| 23 | ml |
sugar
|
|
| 1.7 | ml |
salt
|
|
| 1.7 | ml |
baking soda
|
|
| 23 | ml |
gluten flour
|
* |
| 7.1E+2 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
yeast, active dry
|
|
Directions
NOTES : Sandwich bread.
Rises moderately high.
