Sour Cream Herb Bread

Name: Sour Cream Herb Bread
Ingredients: 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

14 ingredients

4 steps

Ingredients

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

Directions

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 8x4-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.