Forevermama's Fresh Herb Batter Bread

Total Time
2hrs 35mins
Prep 20 mins
Cook 2 hrs 15 mins

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.

Ingredients Nutrition

Directions

  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.
  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 kneeded dough). Cover and let rise in a draft-free until doubled (45 minute to 1 hour).
  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).
  4. Bake in a preheated 375 degrees Fahrenheit oven for approximately 35 - 40 minutes. Remove and cool on a wire rack.
  5. NOTE: Chervil can sometimes be hard to find, so if you can't find it, just leave it out. But if you can find it, even better.
Most Helpful

5 5

Batter breads are a nice way to start making yeast breads (not that I need an introduction to yeast), but I loved the idea of fresh herbs. I could not find chives or chervil, used scallions and more of the dill and parsley - quite a bit more. My idea was to bake this in large muffin pans to make rolls for sandwiches, but I could not find the pan, so baked it in a cake pan. That worked perfectly. I did find it baked more quickly than anticipated. My half-recipe batch was done in 25 minutes, perhaps a tad overbrown. It was delicious warm with butter, and made excellent ham sandwiches - held together very well when I sliced in half.