Everything Bread Recipe
Everything Bread Recipe photo by Taste of Home
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Everything Bread Recipe

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I love to make bread from scratch and this has become one of our tried and true favorites to serve with any meal, casual or formal. —Traci Wynne, Denver, Pennsylvania
Featured In: Fall Breads
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min.
MAKES:25 servings
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min.
MAKES: 25 servings


  • 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 butter, softened
  • 2 tablespoons sugar
  • 1 large egg yolk
  • 1-1/2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 1 large egg white
  • 2 teaspoons water
  • 1 teaspoon coarse sea salt or kosher salt
  • 1 teaspoon dried minced onion
  • 1 teaspoon each sesame, caraway and poppy seeds

Nutritional Facts

1 slice: 102 calories, 2g fat (1g saturated fat), 14mg cholesterol, 237mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes.
  4. Preheat oven to 375°. Combine egg white and water; brush over dough. Combine salt, onion and seeds; sprinkle over bread. Bake 22-28 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (25 slices).
Originally published as Everything Bread in Taste of Home October/November 2010, p92

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sasha816 User ID: 7833849 257433
Reviewed Nov. 29, 2016

"Recipe calls for all purpose flour. Can I use bread flour in place of it? If so, the same amount?"

shortbreadlover User ID: 960739 248138
Reviewed May. 12, 2016

"i loved the fact that it had sesame, poppy and caraway seeds. but then i am hooked any kind of homemade bread. this was way too yummy. it was gone in less then 20 minutes"

tittenfether User ID: 7670676 244417
Reviewed Feb. 24, 2016

"easy, beautiful, tasty, go-to recipe for impressing company."

961leader User ID: 2930663 242422
Reviewed Jan. 24, 2016

"So easy. Followed the recipe exactly. Great flavor with the seasonings on top and very soft inside (surprised at that). Makes a HUGE loaf."

Foodieatheart User ID: 6368163 241969
Reviewed Jan. 17, 2016

"This is an easy recipe. It bakes up very soft and tender. It has potential for a lot of variety. It can go sweet or savory."

sandra_bakes_a_party User ID: 7121479 233082
Reviewed Sep. 18, 2015

"Came out beuutifully. Didn't expect it to be so soft inside."

suejjj User ID: 5304276 229800
Reviewed Jul. 19, 2015

"Yum! This recipe is delicious. Our whole family loved it! We didn't have any caraway but it was delicious anyway!"

RachelE User ID: 1320859 226231
Reviewed May. 12, 2015

"Delicious. Added 1/2 tsp onion powder to the dough and it tasted just like an onion bagel. One of the best breads I've ever made. Used my bread machine to mix the dough, and needed to add about an extra cup of flour. I agree that you don't need all the salt. Too salty."

KenneyJoline User ID: 7967690 225601
Reviewed Apr. 29, 2015

"I liked the bread very much, however I found the teaspoon of salt a bit too much. Next time I would omit it from the topping, and just use the seeds and dried onions. I also liked the addition of dried garlic flakes. A great accompaniment to a hearty soup."

Donachy User ID: 8308798 223577
Reviewed Mar. 26, 2015

"Fantastic bread. Flavorful and beautiful. It was an easy recipe to follow. Blogged about it on my blog Thank you for the recipe."

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