Herb Sour Cream Bread

Herb Sour Cream Bread

A Recipe from Fleischmann’s Bake-it-easy Yeast Book (1972)

About the Recipe

I love a good no-knead bread! The flavor on this bread is so delightful. It’s slightly sweet and there are just enough herbs to give it a little kick. I used fresh marjoram and thyme and dried oregano.

Full disclosure – I forgot the margarine. I put the dough in the oven for the first rise and saw it sitting on my countertop. But I baked it anyway, and it’s just as yummy. What that means though from a chemistry perspective is that it’s a little dense and a little chewy, and definitely not as crumbly as you’d want a bread to be. But the flavor is there and the flavor is great!

The recipe itself was so easy and fairly fast for a yeast bread. I can definitely see this going into rotation in my kitchen. I’m definitely going to make it again to go with a nice chowder or some chili this winter as a bread bowl. YUM!

About the Book

This is the second time I’ve baked from this delightful booklet that came from the Bonnie Slotnick grab bag, and she was so on point sending this my way. It has all of my favorite things – advertising, photographs, tried and true recipes designed to get you buying more! Whoever who put it together really took some time and put some love into the full color photos. They almost seam to echo the yeast packets, just inviting you to come try them out.

About the Glassware

This lovely little Spring Blossom one-quarter came from my mom. She gifted me the set of three casserole dishes when I went for a visit a few years ago. I saw them poking out of the back of the cabinet and just fell in love. I can remember sitting down for dinner growing up, and the smallest of these had green beans and almonds heated in the microwave just to make sure we had something green with our meal. I think of my mom every time I use them.

The Recipe!


1/2 cup warm water (105*F – 115*F)
2 packages Fleischmann’s Active Dry Yeast
1 cup warm dairy sour cream
6 T softened margarine
1/3 cup sugar
1/2 t salt
1/2 t marjoram leaves
1/2 t oregano leaves
1/2 t thyme leaves
2 eggs (at room temperature)
3 3/4 – 4 3/4 cups unsifted flour


Measure warm water into large warm bowl. Sprinkle in Fleischmann’s Yeast; stir until dissolved.

Add sour cream, margarine, sugar, salt, marjoram, oregano, thyme, and eggs. Beat in 3 cups flour until well blended, about 1 minute. Stir in enough additional flour to make a soft dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 50 minutes.

Stir down. Turn into 2 greased 1-quart casseroles. Cover; let rise in warm place, free from draft, until doubled in bulk, about 50 minutes. Bake at 375*F about 35 minutes, or until done. Remove from casseroles and cool on wire racks.

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