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Everything Bread Recipe

Everything Bread Recipe

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
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min. YIELD:25 servings

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 butter, softened
  • 2 tablespoons sugar
  • 1 egg yolk
  • 1-1/2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 1 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

Directions

  • 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).

Nutritional Facts

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

Reviews for Everything Bread

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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Sep. 18, 2015

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

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 26, 2015

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

MY REVIEW
Reviewed Mar. 22, 2015

"Great bread recipe."

MY REVIEW
Reviewed Feb. 5, 2015

"Absolutely awesome bread! Husband can't get enough. Only differences I did was to use fat free milk and for the topping - kosher salt, minced garlic and crushed up Frenches onions. Will diffently make again and again! Also used my bread machines dough cycle, and a total of 5 cups of flour."

MY REVIEW
Reviewed Jan. 26, 2015

"Fantastic! Made as directed except I used my stand mixer. Definitely will do again."

MY REVIEW
Reviewed Jan. 19, 2015

"Made it and it was excellent...It was easy to do and smelled amazing while it was cooking...I sprinkled kosher salt, and some seasoned garlic on top."

MY REVIEW
Reviewed Dec. 28, 2014

"Wonderful bread."

MY REVIEW
Reviewed Dec. 13, 2014

"This was wonderful. Made it exactly as written."

MY REVIEW
Reviewed Dec. 4, 2014

"I have been making this bread for every major holiday for the past 4 or 5 years. I am now dubbed the "bread lady" because of how much my family LOVES this bread. I think the secret is in the temperature of the water and to make sure the butter is softened, not melted (yes I have done this and killed the yeast). This really is an "everything bread. I've done braids, crowns, and rolls. It also turns out better (in my opinion) if you refrigerate the dough overnight."

MY REVIEW
Reviewed Nov. 30, 2014

"I really liked this recipe! It's a bit time consuming (although you can surely do other things while it's rising), but totally worth it! Here's my blogpost on it: http://heatskitchen.blogspot.com/2014/11/everything-bread.html"

MY REVIEW
Reviewed Nov. 18, 2014

"Used frozen dinner roll dough, dipped in melted butter and the topping. Very tasty rolls."

MY REVIEW
Reviewed Nov. 5, 2014

"Easy to make and very good."

MY REVIEW
Reviewed Nov. 2, 2014

"Best recipe I found to date. This is surely a keeper!!!!!"

MY REVIEW
Reviewed Jun. 8, 2014

"Super simple and super yummy!!"

MY REVIEW
Reviewed Feb. 18, 2014

"Yummy and easy."

MY REVIEW
Reviewed Jan. 10, 2014

"This came out wonderful. I did use dried garlic inplace of onion. I will divide into smaller loaves for us at home"

MY REVIEW
Reviewed Dec. 30, 2013

"This is my go to bread recipe. I make it into two smaller loaves so we don't eat too much bread and I can give one loaf away. I'd rather eat this bread than any dessert."

MY REVIEW
Reviewed Jun. 17, 2013

"When new neighbors move into our neighborhood, I always take them a baked gift. The last two new neighbors received this bread and both said it was the best bread they had ever eaten!!!"

MY REVIEW
Reviewed Feb. 27, 2013

"I love this bread! It is easy to make, makes a huge loaf and tastes like heaven!"

MY REVIEW
Reviewed Jan. 1, 2013

"The bread was beautiful. I agree with greenfirefly, that the basic bread recipe was nothing special. There was a bit too much salt on the top, and at 375 it baked little too quickly. Next time, I'll add some herbs to the dough and bake at 350....but I will definitely make it again. Very good!"

MY REVIEW
Reviewed Dec. 23, 2012

"I have been making this bread for the past 3 or so years for Thanksgiving and now make it for our Christmas Eve meal, too. It's wonderful! Great texture and wonderful flavor. I use skim or 1%, whichever I have and it turns out great. Otherwise, no changes - delicious!!!"

MY REVIEW
Reviewed Dec. 18, 2011

"I made this bread for Thanksgiving. It was beautiful and everyone loved it. I used my stand mixer with the dough hook. Wonderful recipe. Will be making for Christmas"

MY REVIEW
Reviewed Nov. 27, 2011

"this was a very good bread, nice texture, easy to make, attractive to give. the only thing i didn;t like was that the high temperature - 375 degrees F - browned the onion bits a little too quickly."

MY REVIEW
Reviewed Nov. 24, 2011

"This is an easy to make & extremely tasty bread. I actually put this together in my bread machine to mix & 1st rise then all thats left is to braid, rise & bake."

MY REVIEW
Reviewed Nov. 24, 2011

"I found this bread was beautiful,and had nice texture and was easy enough to make (with my stand mixer with dough hook),but found the flavor slightly bland. May add some garlic powder to dough next time as well as on top. ( I used sesame seeds,poppy seeds,dried minced onions,garlic powder and salt for my toppings)"

MY REVIEW
Reviewed Nov. 17, 2011

"i MADE THIS RECIPE FOR A B>DAY DINNER AND EVERYBODY LOVED IT. THANK YOU"

MY REVIEW
Reviewed Nov. 15, 2011

"Dee-licious! Easy to make and my husband said it was the BEST. Grandson & Friends came over and devoured it. I will be making this all the time."

MY REVIEW
Reviewed Nov. 10, 2011

"This bread is wonderful. The outside bursts with flavor to match the tender texture of the inside. I have used this recipe for pizza dough & it's great that way too'"

MY REVIEW
Reviewed Nov. 2, 2011

"Made the bread and everyone loved it! I took out the caraway seeds and added minced garlic instead. going to make it today without the sugar. Should be awesome!"

MY REVIEW
Reviewed Oct. 30, 2011

"This is a wonderful bread! I made it to take to a soup feed and received many positive comments. I mixed this in the bread machine and had to add quite a bit more flour than the recipe calls for. After braiding it, I brushed it with the water/egg white mix but did not add any of the toppings. It was still very good and one I look forward to making again. Thank you for sharing this recipe."

MY REVIEW
Reviewed Oct. 27, 2011

"FABULOUS. I started it in the Kitchen Aid also, using the kneading hook for about 6 minutes. I then took it out and gave it another minute or two of hand kneading because there was some flour that was caught up right next to the hook. Did make into two loaves and next time will try less salt."

MY REVIEW
Reviewed Oct. 19, 2011

"I love the texture and flavor of this bread. I made it in my Cuisanart with the plastic "blade" and it came out great! The next time I will make two loaves so I can share it with my friends! It is beautiful as well as delicious!"

MY REVIEW
Reviewed Oct. 13, 2011

"Wow, wonderful bread! I did the same thing that another person did.....mixed the dough in the bread machine. It has such a light and beautiful texture! I omitted the caraway seeds, as I'm not crazy about them, and something else I think I'll do when I make it again is to leave the salt out of the seeds when I mix them, then lightly sprinkle on the salt after I've put the seeds on the bread. Sometimes i get a bite that is a little too salty for my taste, but overall, this bread is a winner! I'll make it frequently."

MY REVIEW
Reviewed Oct. 11, 2011

"If I use my dough hook on the Kitchen Aid Mixer, how long should I "knead" it? Thanks."

MY REVIEW
Reviewed Oct. 11, 2011

"I haven't made this yet, but I would like to this morning. I only have skim milk. Will that work? Thanks. I am a non yeast person, so am anxious to see if I can be successful with this recipe. Wish me luck."

MY REVIEW
Reviewed Oct. 9, 2011

"Excellent texture and taste. I didn't have any eggs in the house or milk, so I used half and half and cut it with water by one half, and it still turned out great. It was very easy to handle while braiding and turned out beautiful. I love the hands on approach."

MY REVIEW
Reviewed Oct. 9, 2011

"the only thing I changed was the caraway seeds as I just don't like them. Awesome bread, I love making bread and this one will be in my rotation! Thanks for the recipe!!!"

MY REVIEW
Reviewed Oct. 9, 2011

"All I did was omit the Poppy Seeds and the salt on top. The bread when buttered was absolutely delicious. Makes great sandwhiches and toast as stated. Think I'll leave the onion off too next time."

MY REVIEW
Reviewed Oct. 8, 2011

"We made this tonight to go with our dinner (braised short ribs and penne) so we changed a few things. While mixing dough, we added 2 cloves of roasted garlic and 2 sprigs of rosemary, diced. On the outside, instead of egg white, we brushed on olive oil infused with basil and topped with light sprinkle of garlic powder, Italian seasoning, sea salt and black pepper. Such a moist and hearty bread. Will make a lot more."

MY REVIEW
Reviewed Oct. 8, 2011

"This recipe is absolutely awesome! I've made it into dinner rolls, loaves, even sandwich rolls. It's great anyway you prepare it. My husband can't get enough of it!! Took the braid to our Parish one night to feed our priests and received nothing but compliments!! Thank you so much for sharing."

MY REVIEW
Reviewed Oct. 7, 2011

"Judith, You need to remember that the amount of flour is determinded by the humidity & the altitude where you are. Learning how to make good bread is an art."

MY REVIEW
Reviewed Oct. 7, 2011

"I want to tell you all I LOVE LOVE LOVE to make bread. This recipe is wonderful. Traci Wynne, I must commend you into getting people who never baked bread before to make this. I Love You for that. Kathie Funk"

MY REVIEW
Reviewed Aug. 28, 2011

"It was good, but the basic bread recipe was nothing outstanding. I think you could take most any bread recipe, braid it and use the toppings, and it would come out looking as good as this one does."

MY REVIEW
Reviewed Apr. 20, 2011

"Delicious! By visiting brother and I call this one a keeper. My husband loved the bread, but didn't like the salt on it. You decide, but do make it, it's easy."

MY REVIEW
Reviewed Mar. 26, 2011

"Easiest Bread I have ever made. Turned out perfect even with my 2 year old grandson helping make it. My family loved it."

MY REVIEW
Reviewed Feb. 14, 2011

"First time making bread and it turned out PERFECT! I made this for Thanksgiving and will continue to make it for special occasions forever! People couldn't believe it was homemade, they thought it was store bought. My husband loved it and couldn't get get enough. When I was planning our Valentine's Day menu he actually asked me to make this. I did have to add quite a bit more flour than it called for(could be because I live in Hawaii and it's humid..?) but it still turned out great. Definitely worth trying out. It might seem hard but it's actually not. It's also very easy to customize the seasonings to your liking. Good luck! :)"

MY REVIEW
Reviewed Jan. 28, 2011

"It sure was a hit with our family of 6. It was gone and everyone was looking for more."

MY REVIEW
Reviewed Jan. 18, 2011

"I don't make a lot of yeast product without my bread machine. So when I saw this recipe I did it in my bread machine. I used the dough setting and put the ingredients in as I would any other bread machine recipe, i.e., wet ingredients first, flour and then yeast on top. It takes about 1-1/2 hours for the machine dough process, after which I "smack" it down and cut it in half or as many rolls as I may want to make. I then let it rise again for about 30-45 minutes and bake as instructed. It makes wonderful sub rolls, regular bread (in pans) or free-form as instructed. I don't use toppings as that's a personal preference, but this recipe is very good, easy and the left overs are great toasted. Go ahead, try it!"

MY REVIEW
Reviewed Jan. 17, 2011

"This recipe is foolproof. My family loves homemade bread and the loaf is big. We made french toast with the leftovers this am. great recipe and easy directions"

MY REVIEW
Reviewed Jan. 14, 2011

"Have made several times. Love it. Next time plan to make into two loaves to give to my adult non-baking kids."

MY REVIEW
Reviewed Jan. 14, 2011

"Such an easy, beautiful, tasty bread! Friends are amazed that this is homemade. Family favorite!"

MY REVIEW
Reviewed Jan. 13, 2011

"Absolutely wonderful!!! One of my favorite breads ever."

MY REVIEW
Reviewed Jan. 8, 2011

"One of the best breads I have ever made. My family is begging for more, so I have another loaf rising right now. I didn't have poppy seeds or onion flakes, so I used the caraway and sesame seeds, salt, and 1/2 tsp. of onion powder. I let my Kitchen Aid do all the kneading, too, which makes this even easier!"

MY REVIEW
Reviewed Jan. 5, 2011

"First time making bread and it was a hit! Such a beautiful bread! I did not have caraway or poppy seeds, so I used onion flakes and garlic flaKES along with the sesame seeds and salt. Everyone raved! It's a keeper!"

MY REVIEW
Reviewed Jan. 1, 2011

"PS - I also had trouble fitting it on my 10x15 jelly roll pan until I tried fitting it diagonally! It worked perfectly...no burnt ends or anything."

MY REVIEW
Reviewed Jan. 1, 2011

"I'm usually unsuccessful with yeast breads...I got the best results I've ever had and I've tried many recipes! The recipe is easy, straightforward and is made with ingredients on hand. Because I have bad luck with breads, I was extra careful: I measured the extra flour very carefully and used about three cups in the "add enough flour" stage. I took almost ten minutes in the kneading stage and let the bread rise about two hours the first time then one hour, twenty minutes the next...it turned out perfect! The bread makes EXCELLENT toast (try some cream cheese spread on top!). I, too, will leave off the caraway seeds next time (didn't care for the strong, dill-like flavor). My mother said it looked like an artisan bread I purchased from Panera! GREAT recipe...definitely a keeper!"

MY REVIEW
Reviewed Dec. 30, 2010

"I'd never made homemade bread before; this recipe was super easy and so tasty! It was a hit at Thanksgiving. I'll definitely make it again."

MY REVIEW
Reviewed Dec. 30, 2010

"In the interest of time I used frozen bread dough and it still came out phenomenal--No one could get enough of it. It has become our annual Christmas bread as a result!"

MY REVIEW
Reviewed Dec. 26, 2010

"My very picky family "ooh"ed and "ahh"ed over it..and ate it up fast. It was the MOST complimented recipe I have ever made. Ever. :) Thank you"

MY REVIEW
Reviewed Dec. 18, 2010

"I have made this bread 5 or 6 times since I found the recipe. It is easy and fun to make as well as extremly delicious. We did not care for the caraway seeds so I no longer use them. This is definately a keeper and makes an appearance at all occasions we attend as well as just to be on our table."

MY REVIEW
Reviewed Dec. 11, 2010

"This is a great recipe for anyone learning how to bake. It's so simple and versatile."

MY REVIEW
Reviewed Dec. 8, 2010

"I didn't see how warm my milk was, because I don't have a food thermometer. I warmed it on the stove and ended up getting it too hot, which killed my yeast. After an hour and a half, my dough had still not risen. I called my mom in a panic, and took her suggestion to add in the yeast again (with a little bit of water and flour) to the dough. It worked! I skipped the sesame seeds on top. I agree with other reviews that said this loaf is rather large. I really like the size of it, it's more like a loaf you would buy at a bakery. It's just tricky trying to make it fit on the pan! Both my husband and I loved this bread - this recipe is a keeper."

MY REVIEW
Reviewed Nov. 29, 2010

"This was sooooooo good, only trouble was trying to fit it on my cookie sheet, will probably make 2 loaves next time. My

husband really liked it too, it made great sandwiches to take to the ski hill. I will likely
not use the salt on top next time. This is definitely a keeper."

MY REVIEW
Reviewed Nov. 28, 2010

"I took this to my daughter's for Thanksgiving and it really was a big hit."

MY REVIEW
Reviewed Nov. 28, 2010

"This was delicious and worth the work! I skipped the caraway seeds because I don't care for them. Will definitely make this one again."

MY REVIEW
Reviewed Nov. 22, 2010

"Very delicious! I added 1/2 cup whole wheat flour and used bread flour for the rest. The loaf was bigger than I would have liked. I think I will make two braids out of it next time. Also, I'm wondering what it would be like to add half of the toppings into the dough. Has anyone tried that? I'm not a fan of caraway seeds so I used them sparingly but they added great flavor!"

MY REVIEW
Reviewed Nov. 20, 2010

"This was a great bread to make with soup -- holds up to dipping in soup, and it was so pretty. I used another readers idea to make half the flour whole wheat, and it was a hit."

MY REVIEW
Reviewed Nov. 16, 2010

"This really wasn't that hard to make. I usually make bread in the bread maker, but I tried this and it was a hit. I started at 2:30 and it was done in time for supper!!"

MY REVIEW
Reviewed Nov. 14, 2010

"This bread is super easy to make and turned out great! My family loved it and my husband said it was his favorite bread I have ever made. I will be making this again and freezing it for Thanksgiving. I used 2 cups of whole wheat flour and it was wonderful!"

MY REVIEW
Reviewed Nov. 9, 2010

"This recipe is easy and it tastes fantastic."

MY REVIEW
Reviewed Oct. 31, 2010

"Yum! This bread was the star of our meal last night. My 2 and 4 years loved it, as did my husband and myself - definitely a keeper!"

MY REVIEW
Reviewed Oct. 18, 2010

"My son and his buddy loved this bread saying it was the best bread they have ever had. I have to stop myself from eating more than I should. Just truly love this recipe. Thank You for sharing this with us."

MY REVIEW
Reviewed Oct. 17, 2010

"wow what a recipe. I also made them into 24 dinner rolls. I halved the salt and doublled the rest of the topping ingriedents. they were tasty and beautiful. Thanks for a great recipe."

MY REVIEW
Reviewed Oct. 10, 2010

"Was very easy to put together...out standing"

MY REVIEW
Reviewed Oct. 7, 2010

"I made this tonight and it was fantastic!! Hubbie loved it and this one is a keeper♥"

MY REVIEW
Reviewed Oct. 5, 2010

"Our new favorite bread to go with soup! This was delicious, and makes a large loaf with plenty of leftovers."

MY REVIEW
Reviewed Oct. 1, 2010

"My husband said this was the best bread I have ever made. Kuddos to Traci. This is a wonderful recipe"

MY REVIEW
Reviewed Sep. 24, 2010

"My husband said I should repost and give it 5 stars because he loves it, and plans to eat the entire loaf. Men!"

MY REVIEW
Reviewed Sep. 23, 2010

"This is a nice bread. It is a very big bread, and when I do it again I will make 2 breads from this recipe. Also I added about 5 1/2 cups of flour. Thanks for the recipe!"

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