Ingredients:

• 2 tablespoons dry yeast
• 1 ½ cups warm water
• 6 tablespoons sugar
• 2 eggs
• 1/3 corn oil
• 2 teaspoons salt
• 1 teaspoon anise seed
• 1/3 cup fresh parsley, chopped and packed
• 2 teaspoons dill weed
• 1 teaspoon dill seed
• 1 cup onions, finely chopped
• 7 cups flour
• Melted butter

Instructions:

1. Dissolve yeast in warm water with sugar.  Stir briefly and place in a warm spot for five minutes.  In a large mixing bowl, place eggs, oil, salt, parsley, anise seed, dill seed, and dill seed and whisk together.  Stir the bubbling yeast mixture into the large bowl.
2. With a whisk, add 3 cups of flour gradually, and beat vigorously for 5 minutes scraping down the sides from time to time.  You will start to see elastic threads form around the inside of the bowl.
3. Replace the whisk with a strong wooden spoon.  Add the chopped onion.  Gradually add 3 more cups of flour, making certain after each cup that the flour is thoroughly absorbed.
4. Turn out dough onto a lightly floured board and knead, using ½ to 1 cup more flour.  This dough always feels slightly damp, so be careful with the amount of flour added.  Total kneading time is 5 minutes PAST the last addition of flour.
5. Put dough into a greased bowl, turn to grease top and cover with a piece of plastic wrap.  Cover again with a dish towel and space in a warm place to rise until doubled in size which should take about 2 hours.
6. Punch down; knead for about 30 seconds to remove air bubbles.  Divide in half and form into loaves.  Place in 2 well greased 8X4 bread pans.  Cover with a dish towel and let rise until doubled which could take about 1 to 1 ½ hours.
7. Butter the tops with a little melted butter and bake at 375 for 30 minutes or until a rich golden brown.  Remove from the pans and cool on racks.

Comments: From the kitchen of Ma Cuisine.