Forevermama's Fresh Herb Batter Bread

• 2 (1/4 ounce) packages yeast
• 13 cup warm water
• 13 cup milk, warmed
• 1 cup sour cream (room temperature)
• 6 tablespoons butter, softened
• 2 eggs
• 13 cup sugar
• 2 teaspoons salt
• 2 tablespoons parsley, finely chopped
• 1 12 teaspoons chervil
• 1 12 teaspoons chives
• 1 -2 tablespoon fresh dill
• 4 -4 34 cups flour

1. Dissolve yeast in warm water.
2. (Being careful that water is not to hot or else it will kill the yeast).
3. Put in a bowl.
4. Add warm milk, sour cream, butter, eggs, sugar, salt and herbs.
5. Using cake beaters, beat in 3 cups of flour until well blended.
6. Stir in enough additional flour to make a soft dough (softer than kneeded dough).
7. Cover and let rise in a draft-free until doubled (45 minute to 1 hour).
8. Stir down with your hands or with a wooden spoon.
9. Turn into a buttered 2 quart cake or bundt pan.
10. Cover, let rise until doubled in size (50 - 65 minutes).
11. Bake in a preheated 375 degrees Fahrenheit oven for approximately 35 - 40 minutes.
12. Remove and cool on a wire rack.
13. NOTE: Chervil can sometimes be hard to find, so if you can't find it, just leave it out.
14. But if you can find it, even better.

yeast, water, milk, sour cream, butter, eggs, sugar, salt, parsley, chervil, chives, fresh dill

Taken from www.food.com/recipe/forevermamas-fresh-herb-batter-bread-483488 (may not work)