4 c. tepid water
1/4 c. active dry yeast
4 tsp. salt
2 tsp. dill weed
4 tsp. rosemary leaves
6 tbsp. sugar
1/4 c. butter, melted
1/2 c. powdered milk
1 c. onions, chopped
6-7 c. flour
4 c. whole wheat flour

Step 1: Mix first 9 ingredients with a wire whisk.

Step 2: Allow yeast to activate until mixture becomes bubbly, about 10 to 15 minutes.

Step 3: Add flour to yeast mixture.

Step 4: Beat by hand until well mixed, knead 10 minutes. (Five minutes with dough hook.)

Step 5: Allow to rise until doubled, about 45 minutes; after rises place on floured surface and knead. Shape and put in greased pans. Brush with butter. Bake at 350 degrees for 45 minutes.

Excellent on cold days with cheese slices and favorite soup. Great by itself. Yield: 2 (9"x5"x3") Loaf pans.