Braided Onion Poppy Seed Bread

Combine yeast and three-quarters cup of bread flour in a small bowl, stirring gently to mix. Pour the yeast mixture over warm water and let it sit for 5 minutes, allowing the yeast to soften and form a creamy foam.

Combine the yeast mixture with two eggs, vegetable oil, sugar, and one and a half teaspoons of salt in a large mixing bowl. Stir well to combine the ingredients, making sure they are fully incorporated. Gradually add half of the remaining bread flour to the bowl, stirring until there are no dry spots. Continue adding the remaining bread flour, a half cup at a time, mixing well after each addition to ensure everything is well combined. When the dough comes together and forms a smooth, elastic ball, turn it out onto a lightly floured surface and knead for about 8 minutes.

Lightly oil a large bowl, then place the dough inside and coat it with oil. Cover the bowl with a light cloth and let the dough rise in a warm place, between 80 to 95 degrees F (27 to 35 degrees C), until it has doubled in volume, approximately 2 hours.

Line and generously grease a baking sheet. Set the prepared baking sheet aside for later use. In a separate bowl, mix together onion, poppy seeds, one-quarter teaspoon of salt, all-purpose flour, and butter until well combined. Divide the onion mixture into two equal portions and set them aside.

Divide the dough into two equal portions, then roll each portion into approximately 30x4 inch strips. Place the onion mixture down the center of each strip lengthwise, then begin pulling the edges of the dough up to wrap around the filling, pinching the edges together securely.

Arrange the strips side by side, seam side down, then begin braiding them together by crisscrossing each side, making sure the seam side remains down. Continue braiding until both sides are secure, then pinch the edges together to form a ring. Place the braided ring on the prepared baking sheet and cover it with plastic wrap. Allow the ring to rise until tripled in volume, approximately 1 and a half hours.

Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to its lowest position. In a separate bowl, beat one egg and a pinch of salt together, then brush the braided ring with the egg mixture. If desired, sprinkle some additional poppy seeds on top of the ring.

Bake the braided ring in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around halfway through to ensure even browning, 45 to 50 minutes.