2 pkgs. dry yeast
1/4 c. warm water
2 tbsp. butter
1 tsp. salt
3 tbsp. sugar
1 tsp. baking soda
2 c. sour cream (room temp.)
2 eggs, slightly beaten
1 sm. or med. onion, minced
1 tsp. dill weed
5-6 c. flour

Soften yeast in 1/4 cup warm water. In a large bowl, cream butter, salt, sugar and baking soda. Stir in sour cream and eggs. Add onion and dill weed. Add about 1/3 of flour and mix well. Slowly add more flour until stiff enough to knead. Turn out on floured board and knead. Return to greased bowl, cover and let rise until doubled. Shape into 2 loaves. Let rise again until doubled. Bake at 350 degrees for 30-40 minutes.