Sour Cream Herb Bread

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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

Yield: Makes 2 loaves.


  • 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


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 8-1/2x4-1/2-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.

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