Ingredients
3 to 3-1/4 cups all-purpose flour1/4 cup sugar1 package (1/4 ounces) active dry yeast1 teaspoon salt1/2 teaspoon celery seed1/2 teaspoon dill seed1/2 teaspoon dried minced onion1 cup sour cream1/2 cup water3 tablespoons plus 2 teaspoons butter, divided1 large egg1 teaspoon sesame seeds
Preparation
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.
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.
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.
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.
