This is a rather nice sourdough bread variation.
1 pkg yeast (NOT rapid rise)
160 grams warm water (3/4 cup)
200 grams fed sourdough starter (1 cup)
1 stick soft unsalted butter (1/2 cup)
110 grams milk (1/2 cup)
56 grams sugar (1/2 cup)
11 grams salt (1-1/2 tsp)
740 grams bread flour (5 cups)
100 grams finely chopped onion (1 cup)
½ stick melted unsalted butter (1/4 cup)
15 grams grated Parmigiano-Reggiano (1-1/2 Tbs)
10 grams sesame seeds (1 Tbs)
3 grams garlic salt (1 tsp)
2 grams paprika (1 tsp)
Mix the water and milk, warm to about 100°F, add the yeast and a pinch of sugar. After the yeast proofs (about 10 minutes) mix all the bread ingredients on low speed for 3 minutes, then second speed for 3 minutes. Discussion: Bread dough makes a softer and smoother crumb. If you want a bit more texture to the tooth, then use all-purpose instead of bread flour.
Put into a greased bowl, cover with plastic wrap and let rise for 1 hour. Pat down and fold gently. Let rise another hour.
While the rising is going on make up the filling. You may prefer to use a couple of finely chopped cloves of garlic and a sprinkle of salt instead of the garlic salt. Suite your own taste buds.
Roll out on a greased board to about 12″ x 18″. Make a choice between a roll loaf or a braided loaf.
For a roll loaf spread the filling evenly and then roll up like any other rolled loaf. Split into two loaves and place into two greased bread pans seam down.
For braid slice the dough into 3 pieces about 4″ x 18″. Spread the filling down the center of each braid, lift around the filling and pinch closed. Now do a standard 3 strand braid and place on a greased large cookie sheet.
For either: cover with plastic wrap and let rise about another hour.
Bake about 30 minutes at 350°F. Brush the top with melted butter and back into the oven for 3 or 4 minutes or until nicely brown on top.
You can make the filling anything that you like. A sweet filling would make this a very suitable dessert bread.