Dill Bread - cooking recipe

Ingredients

1 pkg. active dry yeast
1/4 c. warm water (110~ to 115~)
2 3/4 to 3 c. flour
1 c. sour cream
1 egg
1/4 c. finely chopped onion
2 Tbsp. sugar
1 Tbsp. butter or margarine, softened
1 Tbsp. dill seed
1 Tbsp. dried dill weed
1 tsp. salt
1 beaten egg yolk

Preparation

In large mixing bowl, dissolve yeast in 1/4 cup water.
Stir in 1 cup flour, sour cream, egg, onion, butter, dill seed, dill weed and salt.
Beat by hand until well blended.
Stir in as much remaining flour as can be mixed with spoon.
Turn dough onto a light floured surface; knead in remaining flour to make stiff dough.
Knead 5 to 8 minutes or until smooth and elastic.
Place in greased bowl.
Turn once to grease surface.
Cover and rise in warm place, 1 1/4 to 1 1/2 hours or until double.
Punch down.
Divide in 3 equal pieces.
Cover; let rest 10 minutes.
Roll a piece to 18-inch long rope on floured surface.
Braid ropes loosely from center to ends.
Press rope ends together to seal.
Cover; let rise 30 minutes or double.
Mix egg yolk and 2 tablespoons water and brush on loaf.
Bake at 350\u00b0 for 35 to 40 minutes or golden and hollow sound.