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Sour Cream Herb Bread

For a delicious bread for soup suppers, try this recipe. The herbs make this bread irresistible.—Audrey Thibodeau, Gilbert, Arizona
  • Total Time
    Prep: 25 min. + rising Bake: 35 min.
  • Makes
    2 loaves (16 slices each)


  • 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


  • 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).
  • Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
  • 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.
  • Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts
1 slice: 90 calories, 4g fat (2g saturated fat), 24mg cholesterol, 104mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 2g protein.

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