Herb Sour Cream Bread
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 cup)
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 375ºF oven for about 35 minutes. Remove from pans and cool on racks. Can use the light or non-fat sour cream. Use fresh herbs – 3x as much as is called for above if you do use fresh. It really makes a difference.
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