1 env. active dry yeast
1 tsp. sugar
1/4 c. warm water (105 to 110 degrees)
1 1/4 c. milk
3 tbsp. butter
2 tsp. salt
4 to 4 1/2 c. unbleached flour
1 egg white, slightly beaten

TOPPINGS:

Poppy seeds
Sesame seeds
Caraway seeds
Grated Parmesan cheese
Coarse salt

1. Dissolve yeast and 1/4 tsp. sugar in water. Let stand until bubbly, 5 minutes. Heat remaining sugar, milk, butter and salt in saucepan to melt butter. Cool in large bowl until warm (105 to 110 degrees). Add yeast. Stir in 2 1/2 cups flour. Beat until smooth. Add enough flour to make soft, sticky dough.

2. Knead on floured surface until smooth and elastic, 10 minutes, adding more flour as needed. Place in large greased bowl; turn to coat. Cover, let rise until doubled in volume, 1 to 1 1/2 hours. Poke with finger; indentation should remain. If dough pushes out, let rise more.

3. Punch dough down. Pinch off one third. Pat remainder into 8 inch circle. Fold edges over to meet in center. Shape into ball; pinch center together. Turn smooth side up. Push fingertips into center, gently pulling loaf apart to form 2-inch hole; pinch center edges together. Place on greased cookie sheet.

4. Divide reserved dough into 5 equal pieces. Roll each into thin, 12-inch rope; fold each in half; twist ends together. Arrange on loaf top, spacing evenly; tuck ends under loaf. Cover with towel. Let rise until double in volume, 1 hour.

5. Brush loaf with egg white. Sprinkle each section with a different topping. (Before baking roll up a ball of foil and lay in center of ring so the hole will remain in its open shape.)

6. Bake in preheated hot oven (400 degrees) for 15 minutes. Lower to 350 degrees. Bake 15 to 20 minutes until golden brown and hollow sounding when tapped.