Sour Cream Herb Bread
For a delicious bread for soup suppers, try this recipe. The herbs make this bread irresistible.—Audrey Thibodeau, Gilbert, Arizona
Total TimePrep: 25 min. + rising Bake: 35 min.
Makes2 loaves (16 slices each)
- 1 package (1/4 ounce) active dry yeast
- 6 tablespoons butter, softened
- 1/2 cup warm water (110° to 115°)
- 1 cup sour cream
- 2 large 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
- 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 8x4-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.
Nutrition Facts1 slice: 90 calories, 4g fat (2g saturated fat), 24mg cholesterol, 104mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 2g protein.
Originally published as Sour Cream Herb Bread in Birds & Blooms February/March 1996
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