1 c. buttermilk
1/4 c. water
6 tbsp. butter
3 1/2 - 4 c. flour
2 tbsp. sugar
1 1/2 tsp. salt
2 pkgs. active dry yeast
1/2 c. finely minced onion
1 tbsp. dill weed, minced or parsley
1/8 tsp. garlic powder

Heat buttermilk, water and butter (very warm). In large bowl, thoroughly mix 1 1/2 cups flour with sugar, salt and yeast. Add liquid ingredients and beat 3 minutes at medium speed. Stir in additional 1 1/2 cups flour, onion, dill or parsley and garlic powder to form a sticky dough.

Knead with remaining 1/2 - 1 cup flour until dough is smooth and elastic. Place in lightly greased bowl turning to grease surface of dough. Cover with plastic wrap and let rise until doubled. Punch down. Divide into 2 balls. Let dough rest about 5 minutes, then roll each ball out into rectangular shape. I roll it out large (15 to 18 inches long). Place on greased cookie sheet; let rise until doubled. Bake at 400 degrees F. for 20-30 minutes. Bread will sound hollow when tapped with fingers.