1. Dissolve yeast and sugar in 3/4 cup warm water in a large bowl. Let stand 6 min.

2. Add eggs, fennel seed, and salt; stir well.

3. Gradually stir in enough flour to make a soft dough.

4. Turn dough out onto a well floured surface, and knead until smooth and elastic (8 to 10 min).

5. Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°F) free from drafts 1 hr. or until double in bulk.

6. Saute minced onion in olive oil until tender. Let cool slightly.

7. Add onion, prosciutto and cheese to dough. Knead gently to combine.

8. Shape into a 7 in round loaf. Place on a greased baking sheet.

9. Let raise in a warm place free from drafts, 30 min. or until double in bulk.

10. Combine egg yolk and 1 tsp water; brush on loaf.

11. Bake at 350 for 35 to 40 min or until golden. Let cool 10 min.