Onion-Poppy Seed Twist

Recipe:

makes 1 loaf

Dough:

2 1/2 to 3 cups All-Purpose Flour
3 Tbsp. Sugar
1 package RapidRise Yeast
1 tsp. Sea Salt
1/2 cup Milk
1/4 cup Water
3 Tbsp. Butter, cut up
1 Egg

Filling:

1 cup finely chopped Yellow Onion
2 Tbsp. Butter, melted
2 Tbsp. Poppy Seed
1/8 tsp. Sea Salt

Topping:

1 Egg
1 Tbsp. Water
Additional Poppy Seed

To make dough: In large bowl, combine 1 cup flour, sugar, undissolved yeast
and salt. Heat milk, water and butter until very warm (120-130 degrees);
stir into dry ingredients. Stir in egg and enough remaining flour to make
soft dough. Knead on lightly floured surface until smooth and elastic,
about 4 to 6 minutes. Cover; let rest 10 minutes.

To make filling: In small bowl, combine filling ingredients; mix well.
Set aside.

Roll dough to 14x10-inch rectangle; cut lengthwise into two strips. Spoon
half the filling down center of each. Bring up sides to enclose filling,
pinching seam and ends to seal. With seam sides down, arrange ropes, side
by side, on greased large baking sheet. Twist ropes together; pinch ends
to join. Cover; let rise in warm, draft-free place until doubled in size,
about 20 to 30 minutes.

In small bowl, beat together egg and water; brush onto top of dough.
Sprinkle with poppy seed. Bake at 375 degrees for 25 to 30 minutes or until
done. Remove from pan; cool on wire rack.