Onion Dill Picnic Bread - cooking recipe

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

Preparation

In small saucepan, combine sugar, milk, 1/2 cup butter and salt.
Cook on medium heat until butter is melted.
Cool to warm (105-115F).
Meanwhile, in large bowl, dissolve yeast in 1/2 cup warm water.
Stir in minced onion and only 2 1/2 tsp dillweed.
Add milk mixture, 2 beaten eggs and enough flour to make dough easy to handle.
Turn dough onto lightly floured surface and knead until smooth, about 8 minutes.
Place dough into a greased bowl; turn greased side up.
Cover and let rise in a warm place until double in size, approx.
1 1/2 hours.
Punch down dough and divide in half.
Roll half of the dough into a 24 by 8 inch rectangle.
Spread with 2 tbsp butter.
Cut crosswise (not lengthwise) into 6 equal pieces.
Stack on top of each other, buttered side up.
Cut stack again, crosswise, into 5 equal pieces.
Place cut edge down, in a greased 9 by 5 inch loaf pan.
Repeat with remaining dough and butter.
Cover, and let rise until double in bulk (about 1 hour).
Preheat oven to 350F degrees.
Bake loaves for 25-30 minutes or until lightly browned.
Meanwhile, in small bowl, stir together egg yolk and 1 tbsp water.
Brush each loaf with egg mixture and sprinkle with remaining 1/2 tsp dillweed (1/4 tsp each loaf).
Continue baking for 4-5 minutes or until golden brown.
Remove from pan immediately.