This came out really well. I made some changes out of neccesity and preference. I used two tablespoons of dill weed instead of the dill seed. I made two loaves in regular loaf pans rather than one in a 2 quart casserole. I made this into dilly cheese bread by patting out the risen dough into two rectangles the width of my bread pan and sprinkling with cheddar cheese. Then I rolled the dough up like a jelly roll and placed it in the pans with the seam at the bottom and baked the loaves for about 45 minutes. A little bit of cheese oozed out while baking, but the completed loaves have a swirl of cheese through them.