Herb Sour Cream Bread

Enjoy fresh bread without the kneading or shaping!


Details

Difficulty

Beginner

Yield

1 loaf

Prep Time

15 minutes

Rise Time

45 to 50 minutes

Bake Time

30 to 35 minutes

Ingredients


  • 2-1/4 cups all-purpose flour
  • 2-1/2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon leaf marjoram
  • 1/2 teaspoon leaf thyme
  • 1/4 teaspoon leaf oregano
  • 1 envelope Fleischmann's® RapidRise Yeast
  • 1/2 cup sour cream
  • 1/4 cup water
  • 3 tablespoons butter OR margarine, sliced
  • 1 egg

Directions


Combine 1 cup flour, sugar, salt, marjoram, thyme, oregano and yeast in a large bowl.  Heat sour cream, water and butter to 120° to 130°F.  Pour into flour mixture; add egg.  Beat for 30 seconds with electric mixer to combine.  Increase speed to high and beat for 3 minutes. 

Stir in remaining 1-1/4 cups flour to make a stiff batter.  Spoon into greased 1-quart casserole.  Cover and let rise 45 to 50 minutes or until doubled.

Bake at 375°F for 30 to 35 minutes or until done.  Remove from casserole and cool on wire rack.