Nat's Fresh Herb Batter Bread

9
Servings
2.30m
Prep Time
30-40m
Cook Time
32m
Ready In


"I got this recipe from the culinary school I attended some moons ago. When I was first dating my husband, I made this bread for one of the first dinners I made for him. I guess he liked this bread, because later he proposed. This is a delicious comforting bread with a tender crumb and is wonderful served with a good soup, etc. Yield 1 bread"

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (134.8 g)
  • Calories 376.3
  • Total Fat - 13.7 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 76.8 mg
  • Sodium - 634.4 mg
  • Total Carbohydrate - 53.2 g
  • Dietary Fiber - 1.9 g
  • Sugars - 8.2 g
  • Protein - 9.8 g
  • Calcium - 89.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.1 mg

Step 1

Dissolve yeast in warm water. (Being careful that water is not to hot or else it will kill the yeast). Put in a bowl. Add warm milk, sour cream, butter, eggs, sugar, salt, and herbs.

Step 2

Using cake beaters, beat in 3 cups of flour until well blended. Stir in enough additional flour to make a soft dough (softer than kneaded dough). Note that it may not take the full amount of flour, as it depends on the humidity present in your home (higher levels of humidity, normally require more flour to be added and vise-versa when your home is dry, like in the winter months). Cover and let rise in a draft-free until doubled (45 minutes to 1 hour).

Step 3

Stir down with your hands or with a wooden spoon. Turn into a buttered 2-quart cake or bundt pan. Cover, let rise until doubled in size (50 - 65 minutes).

Step 4

Bake in a preheated 375 degrees Fahrenheit oven for approximately 35 - 40 minutes. Remove and cool on a wire rack.

NOTE: Chervil can sometimes be hard to find depending on what area you live, unless you grow it in your garden, so if you can't find it, just leave it out. But if you can find it, even better.


Step 5

Makes 1 bread.*

Tips & Variations


No special items needed.

Related

JostLori

I have to say that I am NOT a baker by anyone's stretch of the imagination - but this bread was really easy to make! Not only that, it is delicious! DH kept going back for more and he nearly polished off half a loaf at dinner, and even went to the fridge to fetch the Irish butter (that he saves for really "good" bread!). It's really different than other herb breads, and I think it has to do with the addition of the sugar and sour cream. Will definitely be making this again. It would probably be good as rolls made in a big muffin pan. Yum!

review by:
(12 Nov 2019)

Mikekey

Pretty easy to make. I cut recipe in half and baked in a 1-quart glass mold pan. I subbed savory and marjoram for the chervil and dill. Great with a bowl of soup.

review by:
(28 Nov 2018)