~ M.F.K. Fisher, The Art of Eating
Pour the contents of the skillet into a strainer set over a bowl. Use the back of a spoon to gently push out the butter and some of the juice from the onions. Measure out 3 tablespoons of liquid and reserve. (I got pretty much exactly 3 tablespoons, maybe a little more so I just reserved all of it.)
Place all of the ingredients except the onions and poppy seeds in the machine, program for Dough or Manual, and press start. Now I didn't have poppy seeds on hand so I decided to go without this time around instead of running to the store. I will definitely try them next time though. (Ingredients are listed at the end of the recipe).
When the beeper sounds or during the last 5 minutes of the final knead cycle, add the onions and poppy seeds (if using). At the end of the second rise, remove the dough (it will be sticky) and place it on a well-oiled bowl. Cover tightly and place it in the refrigerator for at least 2 hours or as long as overnight.
1 egg beaten with 1 tablespoon of water
Lightly butter or grease a heavy-duty cookie sheet. On a lightly floured board, pat the cold dough into a fat log and then cut into 3 equal pieces. With the palms of your hands, form each piece into a 16-17 inch length. Pinch 3 of the ends together, then make a fairly tight braid, pinching the other ends together. Place on the prepared cookie sheet.
Preheat the oven to 350 degrees with the rack in the lower third, but not on the bottom, position. Repaint the braid with the reserved egg glaze. Bake for 50-60 minutes, or until deep golden brown and the inside is done (check by inserting a small sharp knife between the braids to make sure the bread is cooked throughout).