Onion Dill Picnic Bread

Recipe by MMers
READY IN: 55mins
YIELD: 2 loaves




  • 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.