DOUGH:

1 pkg. active dry yeast
1/4 c. warm water (100-115)
1/4 lb. butter, melted
1 c. milk
4 to 4 1/2 c. all-purpose flour
1/4 c. sugar
2 tsp. salt
1 egg

ONION POPPY SEED FILLING:

1 med. onion, chopped fine
4 tbsp. butter, melted
3 tbsp. poppy seeds
1/4 tsp. salt

TOPPING:

1 egg, beaten
1 tbsp. poppy seed
1 tbsp. chopped onion

In a large mixing bowl, dissolve yeast in warm water. In small saucepan heat butter and milk until lukewarm. Add to yeast mixture with 2 cups flour, salt, sugar, and 1 egg. Beat at medium speed for 2 minutes, scraping down the sides occasionally.

Mix in 2 cups additional flour. Dough should be fairly stiff. If it is too soft, add a little more flour. Knead on floured board or with dough hook, adding more flour as needed. When smooth and elastic, about 8 or 10 minutes, shape dough into ball. Place in a greased bowl, and turn to grease all sides. Cover with plastic wrap, which has been buttered, and a damp towel and let rise in a warm place for about 1 hour.

Meanwhile, make the filling by mixing all the ingredients in one bowl. After 1 hour, punch dough down. On a lightly floured board, roll dough into a rectangle 15 x 10 inches. Cut dough in half lengthwise. Spread half of onion poppy seed filling onto each strip, leaving a 1/2 inch border all the way around.

Fold 15 inch edge over from top to bottom. Pinch seams to seal, and twist into a long rope. Repeat with remaining dough. Twist the ends of both ropes together to shape a ring. Place loaf on slightly greased baking sheet. Cover and let rise in warm place for about 1 hour.

Preheat oven to 350 degrees. Brush dough with the lightly beaten egg. Sprinkle with poppy seeds and onion. Bake 40 minutes or until bread is golden brown.