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 hot tap water
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 (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