Dilly Onion Bread

1 cup (8 oz.) sour cream
1 pkg. (1/4 oz) 2 1/4 tsp active dry yeast
¼ cup warm water (110° to 115°)
1 egg
2 tablespoons butter, softened
2 tablespoons sugar or honey
1 ½ teaspoons salt
2 ½ - 3 cups all-purpose flour
1/3 cup finely chopped onion
1 Tablespoon dill seed ( I didn’t have any so I just added more dill weed)
1 to 2 teaspoons dill weed
1 egg yoke
2 teaspoons cold water

Let sour cream stand at room temperature for 1 hour. In a mixer bowl add the water, sour cream,egg , butter, sugar, salt and 1 cup flour. Lightly mix together. Add the onion, dill seed and dill weed; mix well. Stir in enough remaining flour to form a soft dough (may need to add a bit more) Knead until smooth and elastic, about 5minutesTurn out onto a floured surface; divide into thirds. Cover and let rest 10 minutes. Shape each into an 18-in rope. Place ropes on a greased baking sheet and braid;pinch seems down to seal and tuck ends under. Cover and let rise in a warm place until double, about 30 minutes. Beat egg yoke and cold water; brush over braid. Bake at 350° for 30-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield 1 loaf.