Sour Cream Herb Bread
As this bread bakes, it gives off an aroma that is positively mouth-watering. The flavor is savory and slightly sweet, and a bonus is that it doesn’t require kneading. –Greenville Arms, Greenville, New York
As this bread bakes, it gives off an aroma that is positively mouth-watering. The flavor is savory and slightly sweet, and a bonus is that it doesn’t require kneading. –Greenville Arms, Greenville, New York
Yield:
Makes 2 loaves.Ingredients
1/2 cup water
2 packages dry yeast
1 cup sour cream, at room temperature
1/2 cup butter or margarine, softened
1/3 cup sugar
2 teaspoons salt
1 teaspoon marjoram
1 teaspoon oregano
1 teaspoon thyme
2 eggs, at room temperature
4 to 5 cups flour
Instructions
In a large bowl combine the warm water and yeast and stir until the yeast dissolves. Let proof 5 minutes. Stir in the sour cream, butter, sugar, salt, herbs, and eggs. Beat in 3 cups of the flour until well blended. Stir in enough additional flour to form a soft dough. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch down the dough and divide it into 2 portions. Place in 2 greased and floured 8-1/2×4-1/2-inch loaf pans. Cover and let rise in a warm place until doubled in bulk. Preheat oven to 375°F. Bake 35 minutes or until loaves are brown and sound hollow when tapped. Remove from the pans and let cool on wire racks.
