3 c. flour
1 pkg. active dry yeast
1 1/4 c. milk
2 tbsp. sugar
2 tbsp. butter
2 tsp. dried dillseed
2 tsp. instant minced onion
1 egg

In small mixer bowl, combine 1/2 cup flour and yeast. In saucepan heat milk, sugar, butter, dillseed, onion and 1 teaspoon salt just until warm, 115 to 120 degrees, stirring constantly to melt butter. Add to dry mixture, add egg and beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat for 3 minutes at high speed. By hand, stir in remaining flour. Cover; let rise until double, 30 to 45 minutes. Stir down.

Spread evenly in a greased 9"x5"x3" loaf pan. Let rise until nearly double, about 30 minutes. Bake at 350 degrees for 30 minutes. Cover loosely with foil if bread browns too quickly. Remove from pan and cool.