2 1/4 c. flour
1 pkg. quick rising active yeast
2-3 tsp. dried dillweed
1 (8 oz.) carton plain yogurt
1/4 c. sugar
1/4 c. water
1/4 c. margarine or butter
1 egg

Grease an 8 inch fluted tube pan or 9 inch tube pan; set aside.

In a large mixer bowl, stir together 1 cup of the flour, the yeast and dillweed.

In a medium saucepan, heat yogurt, sugar, water, margarine (or butter) and 1/2 teaspoon salt just until warm (125-130 degrees), stirring constantly. Add to flour mixture along with egg. Beat with an electric mixer on low speed 1/2 minute, scraping bowl. Beat on high speed 3 minutes. Stir in remaining flour (batter will be sticky).

Cover and let rise in a warm place until double (20-25 minutes). Stir dough down. Spoon into prepared pan. Cover and let rise until nearly double (15-20 minutes). Bake in a 375 degree oven about 30 minutes or until golden brown. Remove bread from pan; cool on a wire rack.