*  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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