Bread:

1 package (1/4 oz.) active dry yeast
2 teaspoons sugar
1/4 cup warm water (110~ to 115~)
3/4 cup warm milk (110~ to 115~)
2 tablespoons shortening
1 teaspoon salt
2 1/4 to 2 1/2 cups all-purpose flour

In a mixing bowl, dissolve the yeast and sugar in water. Combine milk, shortening and salt; stir in yeast mixture. Add enough flour to make soft dough. Turn onto a floured board; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hour. Punch the dough down; press into a greased 9 x 13 x 2 baking pan. Cover and let rise in a warm place until nearly doubled, about 45 minutes.

Topping:

1 egg
5 tablespoons milk
1 teaspoon minced onion
2 cups (8 oz.) shredded sharp cheddar cheese
Poppy seeds

Combine egg, milk, onion and cheese; spread over top of dough. Sprinkle with poppy seeds.

Bake at 425 for 15-20 minutes. Cut into squares; serve warm.