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
- 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
- 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.
- 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.
- 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.
- 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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