This Sour Cream Bread is made with yeast and herbs and will quickly become a favorite. It’s easy to make and is super versatile!
SOUR CREAM BREAD MADE WITH YEAST
This bread is made with yeast which I know some people find intimidating, but it’s really super easy. The combination of herbs and spices is what makes it delicious. I love the crust but the center is really soft.
This sour cream bread is a little different since the first rise is only 35 minutes, and then the second rise is 50 minutes. Normally the first rise is longer, so I was a little skeptical, but this worked great, and we loved this bread.
Yeast – Yes, this bread is made with yeast. I know some people are intimidated to make yeast bread and make quick bread instead. I encourage you to give this one a try!
Sour Cream – Using sour cream in this bread really makes it fluffy and moist. It really does work better than milk in some baked goods.
Butter – Let’s be honest; this ingredient makes everything better!
Herbs – This bread has a few herbs that really complement each other. Marjoram, Oregano, and Parsley really add a great flavor to this bread, which is why it goes great with just about anything.
Herbs – You can really use any you like and swap these out to your liking. This is a bread that you can really make your own, and each time you make it, switch it up!
Pan – If you don’t have 2 quart-sized round bowls make one large round loaf using an iron skillet or a large, oven-safe bowl or pot.
HOW TO MAKE
This bread really doesn’t take a lot of time to get together, and it has simple ingredients. Organize all of your ingredients before you begin the process to save you time.
Take the time to let the butter soften to room temperature, and get out your mixer. Get warm water to dissolve the yeast.
Whisk together 4 cups flour, salt, marjoram, oregano, and parsley flakes in a large bowl. Set aside. Combine sugar, softened butter, eggs, and sour cream, mixing with a mixer until smooth.
Stir the liquid mixture into flour bowl with a spoon. In a small bowl, combine warm water and yeast and stir with a spoon to dissolve yeast. Pour yeast into flour and continue mixing with a spoon until all ingredients are wet and have come together.
Step Three – First Rise
Cover the bowl with a damp cloth and let rise for 35 minutes in a warm spot.
Remove cloth, punch down, pour out on a floured surface using the last 1/2 cup of flour, and knead 7 or 8 times, divide into two rounds, place into two greased quart-sized bowls turning once so both sides will be greased.
Cover with a damp cloth and let rise 50 minutes in a warm spot until doubled in size. Bake in preheated 375 degree oven for 30 minutes until golden brown. Let cool for 10 minutes and remove from pan. Makes two small round loaves or one large round loaf.
BAKING BREAD TIP
Do not rush the process; making yeast bread takes time, and you always want to allow the dough to rise. Many people don’t want to take the time, so they avoid yeast bread. However, if you’re patient, you will find that this is an easy process, and it’s also delicious.
Greek Yogurt – Many will ask if you can switch out the sour cream for Greek yogurt, and I haven’t tried it, but I think if you used full-fat Greek yogurt, it should work ok. Again I have NOT tried this, but I do feel it would work.
Herbs- You can switch out the herbs, but you will have to play with the amounts until you desire.
WHAT TO PAIR THIS WITH
As stated above, this bread goes well with breakfast, lunch, or dinner. It has enough texture and volume to also make a sandwich with. We loved this with spaghetti and for breakfast with eggs. It has a wonderful flavor and is super versatile.
FREQUENTLY ASKED QUESTIONS
HOW TO KNOW WHEN THE BREAD IS DONE
A nice golden brown color on the top is always a good indicator. You can also use a toothpick to see if the center is done.
WHY DID MY BREAD FALL
There are a few reasons why your bread can fall, such as too much water to your dough, the yeast could be old and outdated, or maybe you didn’t knead it enough. The more you work with bread, the more you will learn the texture and consistency of the dough you need. So don’t give up, and keep trying!
FREEZING AND STORING
You can easily freeze this bread! Wrap bread loaves individually once cooled. Label, add date, and freeze. Store in the freezer for up to one month. Let thaw in the wrapper at room temperature for one to two hours.
This bread also keeps well; we wrapped it in foil and stored it in a dry, cool place. It only lasted a few days, but heating it up in the microwave, it still tasted great.
MORE RECIPES YOU WILL ENJOY
These bread recipes are some of our favorites, and if you love this bread, you will definitely want to try these recipes too.
Sour Cream Bread
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon marjoram
- 1 teaspoon oregano
- 1 teaspoon parsley flakes
- 2 tablespoons white granulated sugar
- 6 tablespoons butter softened
- 2 eggs
- 1 cup sour cream
- 1 cup warm water not hot
- 2 packages active dry yeast 1/4 ounce or 2 1/4 teaspoons in each package
- Whisk together 4 cups flour, salt, marjoram, oregano and parsley flakes in a large bowl. Set aside. Combine sugar, softened butter, eggs and sour cream mixing with a mixer until smooth.
- Stir liquid mixture into flour bowl with a spoon. In a small bowl combine warm water and yeast stir with a spoon to dissolve yeast. Pour yeast into flour and continue mixing with a spoon until all ingredients are wet and have come together.
- Cover the bowl with a damp cloth and let rise for 35 minutes in a warm spot. Remove cloth, punch down, pour out on a floured surface using the last 1/2 cup of flour and knead 7 or 8 times, divide into two rounds, place into two greased quart sized bowls turning once so both sides will be greased.
- Cover with damp cloth and let rise 50 minutes in a warm spot until doubled in size. Bake in preheated 375 degree oven 30 minutes until a golden brown.
- Let cool 10 minutes and remove from pan.
- Makes 2 small round loaves or 1 large round loaf.
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