This dill-flecked loaf begs to be spread with cream cheese and topped with cucumbers, but it also pairs perfectly with salted butter. Because the dough is sticky, this bread is easiest made in a stand mixer, but it can be kneaded by hand if ¼ cup extra flour is worked into the dough.

Combine in a large bowl or in a stand mixer fitted with the paddle attachment:

Mix briefly to combine. Add:

Mix, on low speed if using a mixer, until the dough comes together. If using a mixer, remove the paddle and attach the dough hook. Knead by hand or with the mixer on medium-low speed until the dough is smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.

Grease a 9 × 5-inch loaf pan. Form the dough into a loaf for pan-baking and place seam side down in the pan. Cover with oiled plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.

While the dough rises, preheat the oven to 350°F.

If desired, brush the top of the loaf with:

Sprinkle lightly with:

Bake until the crust is deep golden brown and the bottom sounds hollow when tapped, 35 to 40 minutes. Immediately turn the loaf out of the pan onto a wire rack to cool completely.