Sour Cream Herb Bread Recipe

Sour Cream Herb Bread Recipe
Sour Cream Herb Bread Recipe photo by Taste of Home
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Sour Cream Herb Bread Recipe

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For a delicious bread for soup suppers, try this recipe. The herbs make this bread irresistible.—Audrey Thibodeau, Gilbert, Arizona
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 35 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 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. 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).
Originally published as Sour Cream Herb Bread in Birds & Blooms February/March 1996, p55

Nutritional Facts

1 slice: 90 calories, 4g fat (2g saturated fat), 24mg cholesterol, 104mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 2g protein.

  • 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
  1. 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).
  2. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
  3. 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.
  4. 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).
Originally published as Sour Cream Herb Bread in Birds & Blooms February/March 1996, p55

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