Sour Cream Herb Bread

• 1 package (1/4 ounce) active dry yeast
• 6 tablespoons butter, softened
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 cup sour cream
• 2 large eggs, lightly beaten
• 1/3 cup sugar
• 1/4 cup chopped fresh parsley
• 1 tablespoon minced chives
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 3 cups all-purpose flour
• 1/2 cup cracked wheat, optional

1. In a large bowl, dissolve yeast in warm water. Add the butter, sour cream, eggs, sugar, parsley, chives, salt, thyme, basil, pepper and 1-1/2 cups all-purpose flour. Beat until smooth. Stir in cracked wheat if desired and remaining all-purpose flour to form a soft dough (dough will be sticky).
2. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
3. Stir dough down; spoon into two greased 8x4-in. loaf pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
4. Bake at 375u0b0 for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

active dry yeast, butter, warm water, sour cream, eggs, sugar, parsley, chives, salt, thyme, basil, pepper, allpurpose, cracked wheat

Taken from www.tasteofhome.com/recipes/sour-cream-herb-bread/ (may not work)