|Dry yeast||1⁄2 Tablespoon|
|Warm water||3⁄4 Cup (12 tbs)|
|Margarine/Butter / oil||1 Tablespoon|
|Nonfat dry milk powder||1⁄4 Cup (4 tbs)|
|Dill weed||1 1⁄2 Teaspoon|
|Minced dry onion||2 Teaspoon|
|Flour||3 Cup (48 tbs)|
Sprinkle yeast on warm water in large warm mixing bowl. When yeast has softened, add remaining ingredients, reserving part of flour. Beat well with wooden spoon. Add remaining flour as needed to make soft dough too sticky to knead. Beat well. Cover and let rise until doubled. Stir down; place in greased casserole dish. Cover and let rise until doubled. Bake 30 minutes, or until bread is lightly browned and sounds hollow when tapped on top. For a regular loaf of bread, increase flour to make soft, knead able dough. Knead well, let rise, punch down, shape into loaf, and bake in bread pan. From spice shelf, not the dried dill used for making pickles.