Dill Bread

Course : Breads
Serves: 8
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3/4 cup sour cream
1 package active dry yeast
1/4 cup water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons shortening
1 large egg
1 tablespoon dill seed
1 teaspoon fresh dill weed
2 cups flour

Preparation / Directions:

Place sour cream into a saucepan, over a low flame heat until lukewarm, remove from heat combine yeast and warm water in a bowl and let stand for 5 minutes combine sour cream, yeast mixture, sugar, salt, shortening, eggs, dill seeds, dill, and 1-1/2 cups flour beat until smooth mix in remaining flour to form a medium-stiff dough place into a lightly greased bowl, turn to coat cover and let rise for 30-40 minutes, until doubled punch down and divide into 2 equal portions place into two well greased 9x5x3-inch loaf pans cover and allow to rise for 30 minutes bake @ 350 degrees for 60 minutes, until golden remove from oven, cool serve at room temperature


Nutritional Information:

214 Calories (kcal); 9g Total Fat; (36% calories from fat); 5g Protein; 29g Carbohydrate; 33mg Cholesterol; 286mg Sodium

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