Thanks for the nice comments. JessicaV, I was really surprised at how the oiled knife just glided through the dough. May an expert breadmaker will shed some light on deflation. That wouldn't be me! Sharon, we like this bread a lot. I only had light rye flour so the rye flavor was subtle but the vinegar and sour cream really add to the taste. I didn't have caraway so subbed a scant teaspoon of fennel seed which I ground course (measured the seed and then ground). I hope you try it. I am really pleased with the results of using the bread machine for the dough and then baking in the oven. I had stopped using my breadmaker years ago because I didn't like the way it baked the bread. I hope others will dust off vintage macines, Lee Here is the recipe that Laurie posted: Sour Cream Rye Bread from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger, (2000) Havard Common Press, Boston, MA page 139 2-pound loaf 3/4 cup water 2 1/2 tablespoons balsamic vinegar 7/8 cup sour cream 3 TBLSP dark honey or molasses 3 TBLSP vegetable oil 2 1/2 cups bread flour 1 1/2 cup dark rye flour 1 1/2 TBLSP instant potato flakes 1 TBLSP + 2 tsp. gluten 1 TBLSP + 1 tsp. caraway seeds 1 1/2 tsp. ground coriander seeds 2 tsp. salt 1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out. Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe.

Don't confuse FAT FREE sour cream with "Light" or "Lite" sour cream which is slightly less fat than whole sour cream and works fine for baking. It's ok for sauces too, but since in a sauce it is a flavor carrier, low fat sour cream makes a somewhat bland sauce. I use "lite" sour cream exclusively in dips, etc. Now, for baking, I often sub NON FAT (that's zero fat) yogurt when sour cream is called for. I have never had a problem. In fact, in baking I interchange buttermilk, lite sour cream and non fat plain yogurt. I realize there may be subtle differences but I have not noticed them much. Lower fat baked good have one issue though, they do not keep as long as the fuller fat ones. They dry out faster.

Sour Cream Banana Bread 1 cup sugar 1/2 cup oil 2 eggs 1 cup mashed bananas (2 medium) 1/2 cup sour cream 1 teaspoon vanilla 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

There's 1 teaspoon IN the bread and 1 Tablespoon that I used with the powdered sugar. So they are separate. I took it last night to a gathering and people were raving about it! So even though I thought it was good other people did too!