Sour Cream Dill Bread

• 1 pkg. active dry yeast
• 1 c. dairy sour cream
• 1 small onion, minced
• 2 tsp. dill weed
• 2 Tbsp. sugar
• 1/2 tsp. baking soda
• 1 egg, slightly beaten
• 2 1/2 c. flour
• salt
• margarine

1. Soften margarine and yeast in large mixing bowl.
2. Stir in 1/2 teaspoon salt, 1 tablespoon margarine and next 6 ingredients.
3. Then add half the flour and beat well.
4. Add enough more flour to make a stiff dough.
5. Turn out on lightly floured board and knead 5 to 10 turns.
6. Put back in bowl and let rise in warm place until doubled in bulk, about 1 hour.
7. Shape into two loaves.
8. Put each in greased 9 x 5-inch loaf pan.
9. Let rise 30 to 40 minutes.
10. Bake in 350u0b0 oven for 40 minutes.
11. Brush with margarine and sprinkle with salt.

active dry yeast, sour cream, onion, dill weed, sugar, baking soda, egg, flour, salt, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874161 (may not work)