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1
In a small bowl, sprinkle the yeast and a pinch of sugar over the warm water.
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2
Stir to dissolve and let stand until foamy, about 10 minutes.
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3
In a large bowl, combine the milk, remaining sugar, egg, salt, oil or butter, dill and 1 1/2 cups flour.
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4
Beat with a wisk or heavy duty mixer until smooth.
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5
Add the yeast mixture and remaining flour 1/2 cup at a time, beating vigorously about 2 minutes.
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6
Batter will be sticky.
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7
Cover with plastic wrap and let rise in a warm area until doubled in bulk, about 1 hour.
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8
Sprinkle the onion and walnuts over the top of the batter and stir down, beating vigorously to evenly distribute.
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9
Turn into a well greased 3-quart casserole or souffle dish, 9-inch springform pan, or 9-inch kugel of tube mold.
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10
Cover loosley with plastic wrap and let rise in a warm area until doubled in bulk, about 30 minutes.
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11
Preheat the oven to 375F (190C).
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12
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 to 50 minutes.
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13
Run a sharp knife around the sides of the pan and turn out of the pan onto a rack to cool right side up.
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14
Variation: add 4 ounces mozzarella cheese, cut into cubes.
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15
Notes: *For Bread machine, dump in all ingredinets and push start.
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16
*This recipe is for making bread in a casserole dish with no kneading.
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17
To make it in a bread machine cut liquid and flour in half.
