3/4 cup hot water
1 1/2 teaspoon fine sea salt
1/4 cup sugar
3 tablespoons butter
1/2 cup milk
2 teaspoons active dry yeast
2 eggs, beaten
3 1/2-4 cups flour
1-2 tablespoons dill weed
Combine hot water, salt, sugar, and butter in a medium sized mixing bowl
and stir until butter is melted. Add milk and eggs and beat well. When
lukewarm, add the yeast and mix well. Add about half the flour and beat
with a wooden spoon until smooth. Add remaining flour and dill and beat
well. Let rise about 1 1/2 hours until doubled in bulk. Grease two small
loaf pans. Divide dough in half and spread into pans. Let rise another
hour or so, and bake at 400 degrees for 20-25 minutes, or until bread is
golden brown. Slice and serve.
