1/2 c. milk
1 1/2 tbsp. sugar
1 tsp. salt
2 1/4 tsp. butter
1 pkg. dry yeast
1/2 c. warm water (105 to 115 degrees)
2 1/4 c. all-purpose flour
1 tbsp. instant minced onion
1/2 tsp. dried whole dill weed
1 tbsp. butter, melted
1/8 tsp. salt (optional)

Scald milk; remove from heat. Add sugar, salt, and 2 1/4 teaspoons butter. Stir until sugar dissolves and butter melts. Cool to 105 to 115 degrees. Dissolve yeast in warm water in a large bowl. Add cooled milk mixture, flour, onion, and dill weed; beat at medium speed of an electric mixer until smooth. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until tripled in bulk.

Punch dough down. Beat with a wooden spoon for 30 seconds. Place in a greased 9 inch pie pan. Bake at 350 degrees for 1 hour. Brush with melted butter; sprinkle with salt, if desired. Yield: 1 loaf.