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Five-Topping Bread Recipe
Five-Topping Bread Recipe photo by Taste of Home
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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 sliced for sandwiches. —Traci Wynne, Denver, Pennsylvania
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES:20 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES: 20 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 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

Nutritional Facts

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

Directions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 375° for 20-25 minutes or until golden brown. Cut into wedges; serve warm. Yield: 2 loaves (10 wedges each).
Originally published as Five-Topping Bread in Taste of Home February/March 2008, p39


Reviews for Five-Topping Bread

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
cocos_mama User ID: 1241847 144814
Reviewed Mar. 15, 2011

"Everybody loves it."

MY REVIEW
racinsarah User ID: 2905885 145964
Reviewed Apr. 21, 2010

"My husband loved it and I already asking when I'll make it again."

MY REVIEW
krystaljoy User ID: 4390151 99062
Reviewed Feb. 2, 2010

"Just made this bread last evening and it is almost gone. we loved it"

MY REVIEW
cocos_mama User ID: 1241847 145955
Reviewed Oct. 29, 2008 Edited Mar. 15, 2011

"LOVE LOVE LOVE LOVE LOVE it!

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

MY REVIEW
kmcv User ID: 411228 73719
Reviewed Sep. 26, 2008

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

MY REVIEW
clowmom User ID: 697802 93097
Reviewed Feb. 23, 2008

"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."

MY REVIEW
clowmom User ID: 697802 93623
Reviewed Feb. 23, 2008

"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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