Directions

1. 1. In a small bowl sprinkle the yeast and a pinch of sugar over the warm water, stir to dissolve. Let stand for 10 minutes.
2. 2. In a large bowl combine the milk, remaining sugar, egg, salt, butter, dill and 1 1/2 cups flour.
3. 3. Beat with a wisk or heavy duty mixer until smooth. Add the yeast mixture and the remaining flour a little at a time, beating vigorously for about three minutes.
4. 4. Batter will be sticky. Cover with plastic wrap and let it rise in a warm area until doubled in bulk, about one hour.
5. 5. Sprinkle the onion and walnuts over the top of the batter and mix with your hands until they are evenly distributed.
6. 6. Transfer into a well greased three quart casserole dish. Cover loosely with plastic wrap and a damp dish towel; let rise in a warm nondrafty area until doubled in bulk, about 30 minutes.
7. 7. Preheat the oven to 375 degrees F. Bake on the center rack in the oven for 45 to 50 minutes.
8. 8. Run a sharp knife around the sides of the pan and place the bread on a wire rack to cool.