Make Sour Cream Herb Bread

3 1/4 cups flour
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 water 105-110 degrees
3 T. butter, softened
1 egg
melted butter and sesame seeds to brush on top

Grease two 8-inch loaf pans. Blend 2 cups of four and all ingredients except extra butter and sesame seeds. Beat 2 minutes at medium speed. 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. Cover. Let rise again until doubled (30-45 minutes).

Preheat oven to 350. Brush loaves 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
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Source: Susanna Freeman

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