Ingredients
1/4 cup sugar2 packages (1/4 ounce each) active dry yeast2 teaspoons dill weed1-1/2 teaspoons salt4-1/2 cups all-purpose flour1 cup water1 cup 2% milk1/4 cup canola oil1 large egg, room temperature2 teaspoons butter, melted1/2 teaspoon kosher salt
Preparation
In a large bowl, mix sugar, yeast, dill weed, salt and 2 cups flour. In a small saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in remaining flour to form a stiff batter. Cover and let rise until doubled, about 1 hour.
Preheat oven to 375°. Stir down batter. Transfer to a greased 2-1/2-qt. round baking dish. Bake until bread is deep golden brown and sounds hollow when tapped, 45-50 minutes.
Cool 5 minutes before removing to a wire rack. Brush with butter; sprinkle with salt. Cool completely.
