Onion Bread

This is an easy recipe to throw together in little time and one that kids like. It results in a single, large loaf with a creamy, moist filling.

1 package yeast

In small bowl, mix the yeast with 1/4 cup warm water and the sugar. Let sit 5 minutes.

In large bowl, mix yeast mixture with 2 cups flour, the butter, salt and milk and egg. Knead with enough flour until stiff. (It’s a very wet dough initially, so continue adding the remaining 2-3 cups flour until the dough is not sticky.) Cover dough with damp cloth and let rise at room temperature for 1 hour. Mix the onions and butter in small saucepan. Sauté until onions are soft. Add poppy seeds and salt.

Punch down the dough and roll into two 4- by 20-inch rolls. Spread the onion mixture over each strip of dough, just up to half an inch from the edge. Fold it over, pinch it together and twist the two strips together. Place on greased cookie sheets and let dough rise at room temperature until it doubles in size, about an hour. Brush with beaten egg and sprinkle top with poppy seeds. Bake in preheated 350-degree oven for 40 minutes or until golden brown.