Onion Dill Picnic Bread

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 1/2 cup sugar
• 1/2 cup milk
• 3/4 cup butter, softened
• 1 teaspoon salt
• 2 (1/4 ounce) packages active dry yeast
• 1/2 cup water
• 2 tablespoons instant minced onion
• 3 teaspoons dill weed
• 2 eggs, slightly beaten
• 3 3/4-4 1/4 cups all-purpose flour
• 1 egg yolk
• 1 tablespoon water

Recipe

• 1 in small saucepan, combine sugar, milk, 1/2 cup butter and salt.
• 2 cook on medium heat until butter is melted.
• 3 cool to warm (105-115f).
• 4 meanwhile, in large bowl, dissolve yeast in 1/2 cup warm water.
• 5 stir in minced onion and only 2 1/2 tsp dillweed.
• 6 add milk mixture, 2 beaten eggs and enough flour to make dough easy to handle.
• 7 turn dough onto lightly floured surface and knead until smooth, about 8 minutes.
• 8 place dough into a greased bowl; turn greased side up.
• 9 cover and let rise in a warm place until double in size, approx.
• 10 1 1/2 hours.
• 11 punch down dough and divide in half.
• 12 roll half of the dough into a 24 by 8 inch rectangle.
• 13 spread with 2 tbsp butter.
• 14 cut crosswise (not lengthwise) into 6 equal pieces.
• 15 stack on top of each other, buttered side up.
• 16 cut stack again, crosswise, into 5 equal pieces.
• 17 place cut edge down, in a greased 9 by 5 inch loaf pan.
• 18 repeat with remaining dough and butter.
• 19 cover, and let rise until double in bulk (about 1 hour).
• 20 preheat oven to 350f degrees.
• 21 bake loaves for 25-30 minutes or until lightly browned.
• 22 meanwhile, in small bowl, stir together egg yolk and 1 tbsp water.
• 23 brush each loaf with egg mixture and sprinkle with remaining 1/2 tsp dillweed (1/4 tsp each loaf).
• 24 continue baking for 4-5 minutes or until golden brown.
• 25 remove from pan immediately.