HERB SOUR CREAM BREAD

2 packages dry yeast (or 2 tbsp.)
1/2 cup warm water (105-115 degrees F)
1 cup sour cream, warm*
6 tablespoons butter
1/3 cup sugar
2 teaspoons salt
1/2 teaspoon marjoram leaves**
1/2 teaspoon oregano leaves**
1/2 teaspoon thyme leaves**
2 eggs, room temperature
3 3/4 to 4 3/4 cups unsifted flour, divided use

Dissolve the yeast in the warm water.

Dump everything in a bowl, putting in three cups of the flour, and beat it for about 1 minute.

Stir in enough flour to make a soft dough. Cover and let rise until doubled.

Stir down and turn it into two greased loaf pans or casseroles or whatever. Cover, let rise again.

Bake in a 375 oven for about 35 minutes. Remove from pans and cool on racks.

Notes from source:
*I usually use the light or non-fat sour cream. It's a bit rich, though, which is likely the reason it is so well liked when I make it.

**Use fresh herbs! Three times the amount of herbs as called for above if you do use fresh. It really makes a difference.

The recipe is from one of those brand-name cookbooks, this one I found when I was helping my grandmother move.

Source: Hallma