Herb Bread (Treebeard's)

By LRay

This bread has a great flavor that complements any meal and it is
exceptional when toasted and buttered.

Ingredients

• 1 cup sour cream
• 1/2 cup water
• 3 tablespoons butter or margarine
• 3 1/4 cups all-purpose flour, divided
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon celery seeds
• 2 teaspoons dried dill
• 3 tablespoons grated onion
• 2 packages active dry yeast
• 1 egg
• melted butter or margarine
• caraway seeds

Preparation

Step 1

In a small saucepan over medium heat, mix sour cream, water and butter
and heat until warm.

With an electric mixer on low speed, beat sour cream mixture, 2 cups
flour, sugar, salt, celery seeds, dill, onion, yeast and egg, until moistened.
Beat 3 minutes at medium speed. Stir in remaining 1 Y4 cups flour.

Spray a large bowl with non-stick spray. Tum dough into a bowl and flip
to tum oiled side up. Cover with a clean, damp towel and let rise 1 hour.
Punch down and stir 30 seconds with a spoon.

Spray a 2-quart casserole dish with non-stick spray. Turn dough into the
prepared dish. Cover with a damp towel and let rise 30 to 45 minutes.

Bake at 350 degrees for 35 to 40 minutes or until bread sounds hollow when rapped. Remove casserole dish from oven, brush bread with melted butter and sprinkle with caraway seeds. Place on a wire rack to cool.

Makes 1 loaf.