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Five-Topping Bread Recipe

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I love making bread, and you can't go wrong with this recipe. These tender, golden brown loaves have a great combination of seasonings on top that make them go well with pretty much any meal....or slice them for sandwiches.

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20 Servings
Prep: 30 min. + rising Bake: 20 min.

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup butter, softened
1 egg, separated
2 teaspoons salt, divided
4 to 4-1/2 cups all-purpose flour
1 tablespoon water
1 teaspoon each poppy seeds, sesame seeds and caraway seeds
1 teaspoon dried minced onion

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg yolk, 1-1/2 teaspoons salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two round loaves. Place each on a baking sheet coated with cooking spray. Beat egg white and water; brush over loaves.
Combine the poppy seeds, sesame seeds, caraway seeds, onion and remaining salt; sprinkle over loaves. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Cut into wedges; serve warm. Yield: 2 loaves (10 wedges each).

Nutrition Facts: 1 slice equals 134 calories, 3 g fat (2 g saturated fat), 18 mg cholesterol, 269 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Five-Topping Bread published in Taste of Home February/March 2008, p39

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Reviews for Five-Topping Bread (4)

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Five-Topping Bread

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Reviewed on Oct. 29, 2008 by cocos_mama

LOVE LOVE LOVE LOVE LOVE it!

My 5 1/2 year old likes the seasoning on top. tastes great for leftover roast beef sanwiches.

Reviewed on Sep. 26, 2008 by kmcv

I have made this multiple times for my family and 2 loaves don't last very long! Very delicious!

Reviewed on Feb. 23, 2008 by clowmom

I made this bread for a bake sale at church. A lady called and asked me if I made the bread or bought it because it was so good and looked so professionally done. Great recipe for bread.

Reviewed on Feb. 23, 2008 by clowmom

I have made this 3 times. the first 2 times I made the dough stiffer and the loaves were more dense. The last time I used less flour and the dough was softer and stickier and the bread spread out more but was a softer bread. Either way, it was delicious.

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Five-Topping Bread Recipe

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Ingredients