A delicious, flavourful loaf of sourdough bread made without the sourdough starter! If you don't have barley flour to hand you may substitute bread flour.
Really nice recipe, came out fluffy on the inside and crusty on outside! Lovely. - 22 Sep 2014
I used all bread flour and light sour cream instead of regular. This had to be the most perfect loaf of bread I've ever made, but sourdough it was not. It tasted like a regular white bread but the texture was incredible, the inside was so soft and spongy and the crust was crisp without being crunchy or thick and it was just the right color. It also freezes well and makes excellent toast. - 18 Jan 2004 (Review from Allrecipes US | Canada)
This recipe is fantastic. I used all bread machine flour because I didn't have any barley flour either. I also used low fat sour cream. Honestly you couldn't tell the diffence. Also, after the first kneading and rise, I added one small onion chopped up to the bread machine and let it work into the loaf on it's own. It made the house smell wonderful and gave the bread an absolutely fabulous taste. I am so impressed with this recipe. You have to try it. - 22 Feb 2006 (Review from Allrecipes US | Canada)