In small mixer bowl combine 7 1/2 cups of the flour and the yeast.
In saucepan heat milk, sugar, butter, dillseed, onion, and 1 teaspoon salt just till warm (115-120°), stirring constantly to melt butter.
Add to dry mixture; add egg.
Beat at low speed with electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in remaining flour.
Cover; let rise till double (30 to 45 minutes).
Spread evenly in a greased 9x5x3-inch loaf pan.
Let rise till nearly double (about 30 minutes).
Bake at 350° for 25 to 30 minutes.
Cover loosely with foil if bread browns too quickly.
Remove from pan; cool.