Braided Onion Loaf

Source: Pittsburgh Post Gazette

1 package dry yeast
1 cup plus 1/4 cup warm water
1 cup sour cream
1 envelope onion soup mix
1/4 teaspoon baking soda
2 tablespoons sugar
2 tablespoons butter, softened
2 teaspoons salt
3 eggs (beat 2, save 1 for brushing)
61/2 to 6 3/4 cups flour
1 1/2 tablespoons sesame seeds

Sprinkle yeast into 1/4 cup warm water. In large bowl, combine sour cream, onion soup mix, baking soda, sugar, salt, butter, 2 eggs and 1 cup warm water. Stir in yeast until smooth. Gradually add enough flour to form a stiff dough. Knead 5 minutes (we used a heavy-duty mixer with a dough hook). Place in greased bowl, cover and let rise about 1 hour until doubled. Punch down. Divide in half, then divide each half into thirds. Roll into 15-inch-long strips. Braid, seal ends.

Place on greased baking sheets, side by side. Cover with a clean towel and let rise about another hour.

Preheat oven to 350 degrees. Brush with remaining slightly beaten egg. Sprinkle on sesame seeds. Bake 40 to 45 minutes or until lightly browned. Cool on racks.