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.