In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Stir in first two cups of flour with a heavy spoon. Add the remaining flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Use as much flour as you need for a pliable dough. Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Prepare filling.

Using an electric mixer or a sturdy spoon, combine cream cheese and sour cream. Add onions, dill, and seasoned salt. Stir in chopped ham.

Uncover bowl; sprinkle in a little more flour and knead again briefly. Roll dough out on a well-floured surface into an approximately 12-inch by 9-inch rectangle. Spread filling over dough. Roll dough up from the long edge. Seal ends and edges.

Using a greased baking sheet, and flipping the dough over so the sealed edges are down, transfer the dough carefully–you can either place it straight out as a French-style loaf or shape into a ring. To retain the ring shape during rising and baking, either place a glass in the middle of the ring or place the ring in a tube pan.

Bake for about 40-45 minutes at 350-degrees. (If you bake it in a straight loaf, it might not take as long.) Slice in wedges.