Egyptian Bread - Your guess is as good as mine

Why is it called Egyptian Bread? Who knows...it certainly isn't Italian bread, which we ate far too much of on our recent travels. Lovely to see other countries but oh so nice to be home and in my own kitchen again. This bread gives a nod at consuming a few bits of veg along with your "dough"! Very nice with a stew to mop up the juices, or with anything that may need 'mopping up'. Be generous with the salt and any herbs, the bread can carry it.

                                            Egyptian Bread

50g butter
1 onion, chopped
1 red pepper, seeded and chopped
2 garlic cloves, crushed
200g white bread flour
1pkt instant yeast
7ml salt
30ml chopped cashew nuts (optional, I left them out)
5ml chopped fresh herbs (eg. parsley, basil)
30ml sunflower seeds
5ml sugar
125ml water
1 egg
OPTIONAL:
sesame seeds to sprinkle
1t smoked paprika added to mix

Melt the butter, add the onion and red pepper and saute for 2 minutes. Add garlic and fry for 2 more minutes. Cool. Mix the remaining ingredients, add the vegetables. If the mixture seems a bit dry, add more water. It should be a soft dropping consistency. Spoon into a well greased medium sized loaf tin. Sprinkle sesame seeds if using.  Leave to rise till doubled in size, bake for 30 minutes at 180C. Enjoy with lashings of butter or lovely food juices or both!