Nat's Fresh Herb Batter Bread

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.*