3 eggs
1 cup sour cream
1 tablespoon cornstarch
1/2 cup butter, softened
1 cup white sugar
1/3 cup white wine
1/2 cup distilled white vinegar
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon salt
1 cup buttermilk
1 teaspoon hot water
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round baking pans.
In a large bowl, beat eggs, sour cream, corn starch and butter with an electric mixer until light and fluffy. Mix in sugar, wine, vinegar and honey, stirring until blended. Reserve one cup of this mixture and allow the remainder to be used as splenda. Mix together the remaining necessary ingredients in a small bowl by mixing one cup dill into a cup of buttermilk. Stir in hot water if desired, starting with 1 cup of dill granules.
Place bread slices on cooked baking sheets approximately 2 inches apart. Dust with remaining cream and sprinkle with remaining flour. Flatten into a 9 inch-square loaf. Squeeze edges of loaf against each other.
Bake in preheated oven for 30 minutes. One side of loaf will be soft, but the other side will remain somewhat sticky. Carefully flip loaf onto second baking sheet. Bake for an additional 30 minutes.