Categories: Breads, Breadmaker 
      Yield: 8 servings 
  
  1 1/4 tb Active dry yeast 
      2 tb Sugar 
      1 c  Warm water (105-115) 
      1 c  Warm milk (105-115) 
      1    Egg 
      2 ts Salt 
      2 tb Walnut oil or unsalted buttr 
    1/4 c  Chopped fresh dill 
           Or 
  1 1/2 tb Dried dill 
  4 1/2 c  Flour 
    1/3 c  Minced white onion 
    2/3 c  Coarsely chopped walnuts 
  
  *This recipe is for making bread in a casserole dish with no kneading. To 
  make it in a bread machine cut liquid and flour in half. In a small bowl, 
  sprinkle the yeast and a pinch of sugar over the warm water. Stir to 
  dissolve and let stand until foamy, about 10 minutes. In a large bowl, 
  combine the mild, remaining sugar, egg, salt, oil or butter, dill and 1 1/2 
  cups flour. Beat with a wisk or heavy duty mixer until smooth. Add the 
  yeast mixture and remaining flour 1/2 cup at a time, beating vigorously 
  about 2 minutes. Batter will be sticky. Cover with plastic wrap and let 
  rise in a warm area until doubled in bulk, about 1 hour. Sprinkle the onion 
  and walnuts over the top of the batter and stir down, beating vigorously to 
  evenly distribute. Turn into a well greased 3-quart casserole or souffle 
  dish, 9-inch springform pan, or 9-inch kugel of tube mold. Cover loosley 
  with plastic wrap and let rise in a warm area until doubled in bulk, about 
  30 minutes. Preheat the oven to 375 degrees. Bake in the center of the oven 
  until the top is crusty brown, hollow when tapped and a cake tester 
  inserted into the center comes out clean, about 45-50 minutes. Run a sharp 
  knife around the sides of the pan and turn out of the pan onto a rack to 
  cool right side up. Variation: add 4 ounces mozzarella cheese, cut into 
  cubes. *For Bread machine, dump in all ingredinets and push start.