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Sour Cream Bread with Herbs

 Sour Cream Bread with Herbs
My aunt gave me this recipe more than 20 years ago. It's a great bread to serve when entertaining. I also use slices to make sandwiches. —Sammy Daken, Kelliher, Minnesota
16 ServingsPrep: 30 min. + rising Bake: 35 min.


  • 3 to 3-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1 package (1/4 ounces) active dry yeast
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dill seed
  • 1/2 teaspoon dried minced onion
  • 1 cup (8 ounces) sour cream
  • 1/2 cup water
  • 3 tablespoons plus 2 teaspoons butter, divided
  • 1 egg
  • 1 teaspoon sesame seeds


  • In a large bowl, combine 2 cups flour, sugar, yeast, salt, celery
  • seed, dill seed and onion. In a small saucepan, heat the sour cream,
  • water and 3 tablespoons butter to 120°-130°. Add to dry
  • ingredients; beat just until moistened. Add egg; beat until smooth.
  • Stir in enough remaining flour to form a firm dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 70 minutes.

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Sour Cream Bread with Herbs (continued)

Directions (continued)

  • Punch dough down. Turn onto a lightly floured surface; shape into a
  • round loaf. Place in a greased 2-qt. round baking dish. Cover and
  • let rise until doubled, about 40 minutes.
  • Bake at 350° for 35-40 minutes or until golden brown. Melt
  • remaining butter; brush over bread. Sprinkle with sesame seeds.
  • Remove from pan to a wire rack to cool. Yield: 1 loaf.
Nutritional Facts: 1 serving (1 slice) equals 156 calories, 6 g fat (3 g saturated fat), 30 mg cholesterol, 186 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.