Instructions: DOUGH: Whisk the eggs until they are frothy, then whisk in the salt.

Heat the milk to 110F and stir in the yeast and sugar.

Combine the eggs and the bean liquid in the bowl of a mixer. Stir briefly to combine, then with the mixer set on slow, gradually add 3 1/4 cups flour. Increase the speed to medium and process for 10 minutes. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add the remaining flour.

Reduce the speed to medium slow and process for 5 more minutes, or until the dough is smooth, very elastic, and clinging to the dough hook.

Gather the dough into a ball. Place in bowl and cover. Allow to rise until doubled in volume; about 1 hour.

ONION FILLING: Combine the seasoning mix ingredients.

Roast the peppers over an open flame on your stove or grill until the outer skin is charred all around. Plunge the roasted peppers into ice water, rub off the charred black parts. Cut the peppers into very thin julienne strips; you should have about 1 1/2 cups.

Melt the butter in a 10-inch skillet. Stir in the seasoning mix and the pepper strips. Cook, stirring frequently, until the garlic begins to stick. Add 1-2 tbsp water as necessary to loosen the brown bits. Set aside until cool enough to handle.

Egg WASH: Blend the sugar, egg, and water together.

ASSEMBLY: Lightly spray a 5 x 8 inch bread pan with the oil.

After the dough has risen, turn it out onto a well-floured surface. Roll the dough into a rectangle, 12 x 20-24 inches. Brush the dough with the egg wash, but leave a 6-inch wide section untrussed at one of of the 12-inch ends. Spread the filling on the dough, except for the section that was not washed with the egg. Leave a 1/2 inch border on the other 3 sides. Starting at the narrow filled end, roll the dough up, jell-roll fashion, until only 1 inch of the untrussed section is still sticking out. Brush this flap with egg wash and close the roll, making sure that all layers meet and there is no gap on the sides. It is very important to roll the dough evenly so it will evenly and youll have a loaf of read that looks as good as it tastes.

Place the rolled dough in the prepared pan, seam side down. Cover with a towel and let the dough rise until doubled in volume, about 1 hour. Preheat the oven to 325F.

Bake until the top is browned and crisp, about 40 minutes. Remove from the oven, gently remove the loaf from the pan, and brush the top with the melted butter. Let cool slightly, preferably on a wire rack before slicing.

NOTES : This filled breads use Prudhommes basic white bread. Of course you can use any basic bread recipe of your choice, but I included his for you since he claims it is "...incredibly light, airy, and very fragrant. It rises so much that you may think its about to explode!"

I see no reason why the dough couldnt be prepared in any ABM that can handle up to 3 1/2 cups of white flour.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.