Ingredients
1 package (1/4 ounce) active dry yeast3/4 cup warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)1/4 cup sugar1/4 cup butter, softened1 egg, separated2 teaspoons salt, divided4 to 4-1/2 cups all-purpose flour1 tablespoon water1 teaspoon each poppy seeds, sesame seeds and caraway seeds1 teaspoon dried minced onion
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg yolk, 1-1/2 teaspoons salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two round loaves. Place each on a baking sheet coated with cooking spray. Beat egg white and water; brush over loaves.
Combine the poppy seeds, sesame seeds, caraway seeds, onion and remaining salt; sprinkle over loaves. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Cut into wedges; serve warm.
