1 pkg. dry yeast (1 tbsp.)
1/2 c. warm water (105-115 degrees)
3 tbsp. sugar
1 tbsp. dried dill seed
1 tbsp. dried dill weed
1 c. evaporated milk
2 tbsp. melted butter
1 tsp. salt
3 to 3 1/2 c. all purpose flour
Melted butter

Dissolve yeast in warm water in large bowl. Stir in 1 tablespoon sugar, dill seed, and dill weed. Let mixture stand at room temperature until bubbly, about 15 minutes. Stir in remaining sugar, milk, 2 tablespoons melted butter and salt. Stir in flour to make a stiff dough. (Dough will be sticky.)

Grease bread pan with Pam. Knead dough and place in pan, covering with waxed paper. Let stand in warm place until dough rises about 1 1/2 inches, about 30 minutes or more if dough hasn't risen enough. Heat oven to 350 degrees. Bake until brown, about 35 minutes. Brush top with melted butter. Remove bread and cool on rack.