¼ cup warm water
½ tsp. salt
1 T. butter, melted
1 cup sour cream
1 small onion, minced
2 tsp. dill weed
2 T. sugar
½ tsp. baking soda
1 egg
3 cups all-purpose flour
1 T. melted butter
coarse salt (optional)
In a substantial vessel, disintegrate yeast in warm water. Put aside for 5 minutes. Blend in salt, margarine, harsh cream, onion, dill weed, sugar, heating pop, and egg. Include a large portion of the flour furthermore beat well. Add enough remaining flour to make a firm mixture.
Turn out onto a floured surface and manipulate 5 to 10 minutes. Furnish a proportional payback to the vessel, cover, and let climb until twofold, around 1 hour.
Divide dough equally in half and shape into 2 loaves. Place in greased bread pans or on a greased baking sheet that has been dusted with cornmeal. Cover and let rise again 30 to 40 minutes. Bake at 350° for 40 minutes. Immediately upon removing from the oven, brush the tops of loaves with melted butter, and if desired sprinkle with coarse salt.
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