Directions

In small bowl, dissolve yeast in warm milk. In a large bowl combine butter sugar, 1 egg, chopped dill weed, chopped onions, salt, and yeast mixture; beat until blended.

Add 3 3/4 cups flour stir until a soft dough forms. Turn onto a lightly floured surfacec and knead about 5 minutes or until dough becomes smooth and elastic, using additonal flour as and elastic, using additional, flour as necessary.

Place in a large bowl sprayed with cooking spray, turning once to coat top of dough, Cover and let tise in a warm palce one hour or until doubled in size.

Turn dough onto a lightly floured surface and pounch down. Divide dough into fourths. Shape into two 4 1/2 inch round loaves and two 12 inch long baguette loaves. Place on 2 greased baking sheets. Spray tops of dough with cooking spray cover; and let rise in a warm place one hour or until doubled in size

Preheat oven to 350 degrees. IN a small bowl, beat remaining egg and water; brush over loaves, Decorate with dill sprigs and green onion blades. brush decorations with egg mixture. Bake 20 to 25 minutes or until bread is golden brown and sounds hollow when tapped. Serve warm or transfer to a wire rack to cool completely. Store in a airtight container.