Jewish Onion Bread
Ingredients
- 1 cup warm water (105–115°F)
- 1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
- 2 teaspoons sugar
- 3 1/2 cups all-purpose flour
- 2 1/2 teaspoons salt
- 3 tablespoons vegetable oil
- 2 medium onions, finely chopped (2 cups)
- 1 large egg, lightly beaten with 1 tablespoon water
- 1 teaspoon nigella seeds* or poppy seeds
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