Sour Cream Herb Bread
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 envelope active dry yeast
1/2 cup lukewarm water (105°F)
1 teaspoon sugar
1 cup sour cream
6 tablespoons butter or margarine, softened
1/3 cup sugar
2 teaspoons salt
2 teaspoons Italian seasoning
2 eggs, lightly beaten
3-3/4 to 4-3/4 cups bread flour
2 tablespoons butter or margarine, melted Recipe
In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Add sour cream, butter, sugar, salt, Italian seasoning, eggs, and 3 cups flour to dissolved yeast; beat until smooth. Stir in enough remaining flour to make a stiff, heavy batter. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.
Spray 2 1-quart casseroles with non-stick vegetable spray.
Stir batter down. Spoon into prepared casseroles. Cover; let rise until doubled, about 1 hour. Preheat oven to 375°F. Carefully brush tops of loaves with melted butter. Bake for 35 minutes or until loaves sound hollow when lightly tapped. Remove from casseroles; cool completely on a wire rack. Makes 2 loaves
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