Ingredients
3/4
cup warm water
1
teaspoon sugar
1
package active dry yeast
3
to 3 1/2 cups Gold Medal™ all-purpose flour
1
teaspoon kosher (coarse) salt
3
eggs
1/3
cup canola oil
2
tablespoons honey
2
tablespoons Sriracha sauce (or more)
2
to 3 tablespoons finely chopped onion
Preparation
In small bowl, stir together water, sugar and yeast; let stand 5 minutes. Meanwhile, mix 3 cups flour and the salt in large bowl. In another small bowl, beat 2 of the eggs, the oil and honey. Pour egg mixture and yeast mixture into dry ingredients; stir until wet dough forms.
On floured work surface, knead dough 7 to 10 minutes, adding more flour as needed, until dough is smooth. Transfer to oiled bowl; cover bowl with damp kitchen towel. Let rise in warm place until doubled in size, about 2 hours.
Heat oven to 375°F. Grease 9x5-inch loaf pan with shortening or spray with cooking spray.
On sheet of cooking parchment paper or a floured work surface, pat out dough into about 13x11-inch rectangle. Brush dough evenly with Sriracha sauce. Roll up dough jelly-roll fashion. Cut roll in half lengthwise; twist 2 halves together. Fold dough in half; place in loaf pan.
Beat remaining egg with splash of water; brush over top of loaf. Sprinkle onion over egg wash.
Bake 35 to 45 minutes or until top is golden brown and loaf sounds hollow when tapped.
