Sour Cream Herb Bread Recipe

Sour Cream Herb Bread Recipe photo by Taste of Home

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For a delicious bread for soup suppers, try this recipe. The herbs make this bread irresistible.—Audrey Thibodeau, Gilbert, Arizona

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Sour Cream Herb Bread Recipe

Prep: 25 min. + rising Bake: 35 min.

Yield: 32 Servings

25 35 60

Ingredients

1 package (1/4 ounce) active dry yeast
6 tablespoons butter, softened
1/2 cup warm water (110° to 115°)
1 cup (8 ounces) sour cream
2 eggs, lightly beaten
1/3 cup sugar
1/4 cup chopped fresh parsley
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
3 cups all-purpose flour
1/2 cup cracked wheat, optional

Directions

In a large bowl, dissolve yeast in warm water. Add the butter, sour cream, eggs, sugar, parsley, chives, salt, thyme, basil, pepper and 1-1/2 cups all-purpose flour. Beat until smooth. Stir in cracked wheat if desired and remaining all-purpose flour to form a soft dough (dough will be sticky).
Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
Stir dough down; spoon into two greased 8-in. x 4-in. loaf pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 90 calories, 4 g fat (2 g saturated fat), 24 mg cholesterol, 104 mg sodium, 11 g carbohydrate, trace fiber, 2 g protein.

Originally published as Sour Cream Herb Bread in Birds & Blooms February/March 1996, p55