Sour Cream Herb Bread
3 1/4 cups flourGrease two 8-inch loaf pans.
2 pkgs. dry yeast
1/4 c. sugar
1 t. salt
1/2 t. celery seed
1/2 t. dill seed
1/2 t. ground coriander seed
1 cup sour cream (or low-fat yogurt)
1/2 cup hot tap water
3 T. butter, softened
melted butter and sesame seeds to brush on top
Blend 2 cups of four and all ingredients except extra butter and sesame seeds. Beat 2 minutes at medium speed (she uses a hand-held mixer, she doesn't own a kitchen aid).
Stir in remaining flour by hand.
Cover and let rise in a warm place until doubled in size (45-60 minutes).
Stir batter vigorously. Divide in two and place in pans. Let rise again until doubled (30-45 minutes).
Preheat oven to 350.
Brush with butter and sprinkle with sesame seeds.
Bake 35-40 minutes, until golden brown.
Remove from pans immediately and cool on racks.
(makes 2 loaves)
Source of recipe: CM