In a large bowl, in the bowl of a stand mixer fitted with a dough hook whisk together with flour, instant yeast, granulated sugar, salt and baking powder.

With the mixer on medium-low speed, slowly pour in the warm water. Once all the water has been added, increase speed to medium and knead until a smooth, soft dough forms and begins to pull away for the sides of the bowl, about 6 minutes.

Form the dough into a round and place into a large, lightly oiled bowl and turn to lightly coat on all sides. Cover with plastic wrap and set at warm room temperature to rise until doubled in size, about 1 hour.

Using a bit of the melted butter, brush the inside and sides of a ring mold or an 8-inch cake pan.

Gently deflate the risen dough and form into a 7-inch round. If making a ring, make a hole in the center and fit into a ring pan. To make a boule, shape the dough into a 7-inch round and place in cake pan.

Brush top and sides of dough with butter, you may not use all the remaining butter. Sprinkles with seed mixture and set the dough aside to rise at warm room temperature until the dough fills the pan and has risen over the top of the pan 1-2 inches, about 30-45 minutes.

Preheat oven to 375°F. Bake bread in preheated oven for 40 minutes and well browned.

Remove loaf from oven and from pan. Cool completely on a wire rack.