Five-Topping Bread Recipe

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg yolk, 1-1/2 teaspoons salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two round loaves. Place each on a baking sheet coated with cooking spray. Beat egg white and water; brush over loaves. Combine the poppy seeds, sesame seeds, caraway seeds, onion and remaining salt; sprinkle over loaves. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cut into wedges; serve warm. Yield: 2 loaves (10 wedges each).