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Five-Topping Bread

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.

20 ServingsPrep: 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 2% 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

2 of 2

Five-Topping Bread (continued)

Directions (continued)

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.