2 c. milk
6 tbsp. sugar
4 pkg. yeast
1/2 box dill seed
6 - 8 c. flour
3 tbsp. butter
2 tbsp. salt
1 1/2 c. water
1/2 c. minced dry onion

Scald milk. Add butter to melt. In separate bowl mix sugar and salt. Add to milk and stir. Cool to luke warm. While milk is cooling, dissolve yeast in warm or hot water. Stir with non - metal spoon in non - metal bowl. Add sprinkle of sugar, and let it sit for a while until milk is cool. In a large bowl, combine milk and yeast mixtures. Throw in dill seed and onion. Stir in the flour. You have enough flour when dough is not too sticky and easy to handle. Turn out onto floured surface. With floured hands, knead 10 minutes - don't cheat. If you have a dough hook, knead 6 to 8 minutes.

Place dough in greased bowl, cover, let rise until doubled or approximately 1 hour. Keep out of extreme drafts or heat. After dough has risen, punch down, knead again for a few minutes. Separate into 2 piles. Then braid and place on cookie sheet. Let rise to a good size. Place in preheated 475 degree oven. bake 30 to 35 minutes (check it at 20 to 25 minutes) or until hollow sounding and dark. After 15 minutes, brush with milk or egg yolk, if you want it brown and crusty. ENJOY!