Onion Poppy Seed Bread
Onion Poppy Seed Bread
Onion Poppy Seed Bread
Onion Poppy Seed Bread


  • 1 pkg active dry yeast
  • 1/4 cup warm water
  • 4 1/2 to 5 cups unsifted all-purpose flour
  • 1/2 cup butter or margarine, me;ted
  • 1 cup warm milk
  • 1/4 cup sugar
  • 1 3/4 tsp salt
  • 1 egg


  • 1 cup chopped onion
  • 1/4 cup butter or margarine, melted
  • 3 tbsp poppy seeds
  • 1/4 tsp salt
  • 1 egg, beaten – for glaze

In large mixer bowl, dissolve yeast in warm water. Add 2 cups flour, melted butter, milk, sugar, salt, and 1 egg. Beat at medium speed for 2 minutes, scraping sides of bowl occasionally. With wooden spoon, stir in enough additional flour to make a stiff dough – about 2 cups. Spoon onto lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turn to grease top. Cover and let rise in a warm place, free from draft, until double in bulk, about 1 hour.

Meanwhile, prepare filling: In small bowl, combine onion, melted butter or margarine, poppy seeds, and 1/4 teaspoon salt; set aside.

Punch dough down. On lightly floured surface, roll dough into a 20×8-inch rectangle. Cut in half from 8-inch side, forming two 20×4-inch rectangles.  Spread onion filling onto each to within 1/2 inch of edges. Pinch seams to seal forming a long rope. Repeat with remaining dough. Twist the ropes together. On lightly greased baking sheet, form dough into a ring. Cover and let rise, in warm place, free from draft, until double in bulkm about 1 hour.

Preheat oven to 350°F. Brush dough ring with the remaining egg. Sprinkle with additional poppy seeds and chopped onion, if desired. Bake for 40 minutes or until bread sounds hollow when tapped with fingers. Cool slightly on wire rack. Makes 1 loaf, about 28 1-inch slices. About 150 calories per slice.