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Sour Cream Herb Bread

Sour Cream Herb Bread
For a delicious bread for soup suppers, try this recipe. The herbs make this bread irresistible.—Audrey Thibodeau, Gilbert, Arizona
32 ServingsPrep: 25 min. + rising Bake: 35 min.

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.
© Taste of Home 2013

2 of 2

Sour Cream Herb Bread (continued)

Directions (continued)

  • 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).
Nutrition 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.
© Taste of Home 2013