Herb Sour Cream Bread

* Exported from MasterCook II *

Herb Sour Cream Bread

Recipe By : hallma@ucs.orst.edu
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Warm Water -- (105-115 F)
2 Packages Dry Yeast -- (or 2 Tbsp.)
1 Cup Sour Cream -- warm
6 Tablespoons Butter
1/3 Cup Sugar
2 Teaspoons Salt
1/2 Teaspoon Marjoram Leaves
1/2 Teaspoon Oregano Leaves
1/2 Teaspoon Thyme Leaves
2 Eggs -- at room temperature
3 3/4 Cups Flour -- unsifted (to 4.75 cu

Dissolve the yeast in the water. Dump everything in a bowl, putting
in three cups of the flour, and beat it for about 1 minute. Stir in
enough flour to make a soft dough. Cover and let rise until doubled.
Stir down and turn it into two loaf pans or casseroles or whatever.
Cover, let rise again, and bake in a 375 oven for about 35 minutes.
Remove from pans and cool on racks.

I usually use the light or non-fat sour cream. It's a bit rich,
though, which is likely the reason it is so well liked when I make it
Use fresh herbs! 3x as much as is called for above if you do use
fresh. It really makes a difference.

The recipe is from one of those brand-name cookbooks, this one I
found when I was helping my grandmother move.

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