Cheryl wrote in rec.food.cooking:

> "cshenk" > Wrote in message:
>
> : 12 Servings
> >
> > 1/2 c Sour cream
> > 1/3 c Water
> > 1 ea Egg
> > 3 tb Dark rum
> > 2 ts Butter
> > 1 ts Vanilla powder
> > 3 c Flour
> > 3 tb Sugar
> > 3/4 ts Salt
> > 1 1/2 ts Yeast
> > 1/2 c Dark raisins
> >
> > Oh this is good! It's a 1.5lb loaf set to white bread. It comes
> > out a brown color as if it was a wheat bread and it's quite sweet
> > like a dessert bread.
> >
> > Needs nothing to accompany it, just slice and eat!
> >
> > From one of my breadmaker books, with powdered vanilla added by
> > xxcarol
> >
> > From the VB kitchen of xxcarol, 16JAN2008
> >
> > MMMMM
> >
> >
>
>
> I've never seen vanilla powder. How does it differ from extract?

Mostly, it's a powder so no liquid to the bread adjustment needed.

I use this one:

http://www.amazon.com/Authentic-Food...p/B0001WOLMU/r
ef=pd_sim_325_2?ie=UTF8&dpID=41CZcy-zR0L&dpSrc=sims&preST=_AC_UL160_SR16
0%2C160_&refRID=1PXKMT1AXYAFCWM0MXWM

There's nothing wrong with an extract, but I find this works better
with baking for us.

Carol

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