Sriracha Swirl Bread

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.