Sour Cream Bread with Herbs |
|
 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 16 |
|
My aunt gave me this recipe more than 20 years ago. It's a great bread to serve when entertaining. I also use slices to make sandwiches. Sammy Daken, Kelliher, Minnesota Ingredients:
3 to 3-1/4 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 package (1/4 ounces) active dry yeast |
1 teaspoon salt |
1/2 teaspoon celery seed |
1/2 teaspoon dill seed |
1/2 teaspoon dried minced onion |
1 cup (8 ounces) sour cream |
1/2 cup water |
3 tablespoons plus 2 teaspoons butter, divided |
1 egg |
1 teaspoon sesame seeds |
Directions:
1. In a large bowl, combine 2 cups flour, sugar, yeast, salt, celery seed, dill seed and onion. In a small saucepan, heat the sour cream, water and 3 tablespoons butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes.
3. Punch dough down. Turn onto a lightly floured surface; shape into a round loaf. Place in a greased 2-qt. round baking dish. Cover and let rise until doubled, about 40 minutes.
4. Bake at 350° for 35-40 minutes or until golden brown. Melt remaining butter; brush over bread. Sprinkle with sesame seeds. Remove from pan to a wire rack to cool. Yield: 1 loaf.
|
|