1/2 c. milk
1 1/2 tbsp. sugar
1 tsp. salt
1 tbsp. butter
1 pkg. yeast
1/2 c. warm water
2 1/4 c. 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, and stir well with a large wooden spoon.

When the batter is smooth, cover bowl with a towel and let the dough rise in a warm place until tripled in bulk, about 45 minutes. Stir down and beat vigorously for a few minutes, then turn into a greased bread pan.