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1
In a bread bowl, pour 2 cups warm water.
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2
Add 1 tsp sugar, but do not stir.
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3
Slowly sprinkle 2 tbsp yeast into the water, making sure each particle gets wet.
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4
Again, do not stir.
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5
Wait 10 minutes until the yeast is thick and foamy.
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6
While you are waiting, saute the onions in butter until they start to brown.
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7
Set aside to cool.
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8
Then add the following to your bread bowl, stirring well between each addition: eggs, salt, remaining sugar, 1 cup flour, melted shortening and onions.
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9
Add remaining flour 1 cup at a time to make a moderately soft dough.
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10
Make sure the dough has a light coating of flour before turning it out.
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11
Turn the dough out onto a lightly floured surface and knead until smopoth and elastic: 10-12 minutes.
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12
Place the dough in a greased bowl, turn to grease the top, allow to rise until double in a warm, draft-free place for 1 1/2 hours.
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13
Punch down and cut into 2 pieces.
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14
Shape into loafs.
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15
Place into 8x4x3 pans that have been greased.
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16
Place in a warm, draft-free place until double in bulk, approximately 30 minutes.
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17
Brush with egg wash just before baking and sprinkle with poppy seeds.
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18
Bake loaves in 400* oven for 30 minutes.
