| | Directions | | In large mixing bowl, dissolve yeast in water. Stir in 1 cup of flour, sour cream ,egg, onion, sugar, butter, dill weed, dill seed, and salt. Beat by hand until well blended. Stir in as much of remaining flour as you can with a spoon. Knead 5 to 8 minutes, until smooth and elastic. Let rise 1 1/4 to 1 1/2 hours, or until double. Punch down and divide into 3 equal pieces, and let rest 10 minutes. On a lightly floured board, roll each piece 18" long, then place on baking sheet, braiding from center out. Let rise 30 minutes or until double. Brush top with egg yolk mixed with 2 tablespoons water. Bake @ 350 for 30 to 40 minutes. |
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| Ingredients | | - |  | 1 package yeast |
| - | | 1/4 cup water |
| - | | 2 3/4 cups flour |
| - | | 1 cup sour cream or yogurt |
| - | | 1 egg |
| - | | 1 onion, finely chopped (small) |
| - | | 2 tablespoons sugar |
| - | | 1 tablespoon butter or margarine |
| - | | 1 tablespoon dill weed |
| - | | 1 tablespoon dill seed |
| - | | 1 teaspoon Salt |
| - | | 1 beaten egg yolk |
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