6 tbsp. milk
1 tsp. salt
1 1/2 tbsp. sugar
1 tbsp. butter
1/4 dry yeast
6 tbsp. warm water
10 oz. white or whole wheat flour
1/2 sm. onion, minced
1/2 tsp. dried dill
1 tsp. crushed dried rosemary

Scald the milk and dissolve in it the sugar, salt and butter; cool to lukewarm. In a large bowl, dissolve the yeast in the warm water. Add the cooled milk, flour, minced onion and herbs. Stir well with a large wooden spoon. When batter is smooth, cover the bowl with a towel and let the dough rise in a warm place until triple in bulk about 45 minutes. Stir down and beat vigorously for a few minutes. Then turn into a greased bread tin. Let it stand in a warm place about 10 minutes before putting it into a preheated 350 degree oven. Bake about 1 hour.