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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 32 |
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For a delicious bread for soup suppers, try this recipe. The herbs make this bread irresistible.Audrey Thibodeau, Gilbert, Arizona Ingredients:
1 package (1/4 ounce) active dry yeast |
6 tablespoons butter, softened |
1/2 cup warm water (110° to 115°) |
1 cup (8 ounces) sour cream |
2 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 king arthur unbleached all-purpose flour |
1/2 cup cracked wheat, optional |
Directions:
1. 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).
2. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
3. Stir dough down; spoon into two greased 8-in. x 4-in. loaf pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
4. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).
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