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Five-Topping Bread Recipe

Five-Topping Bread Recipe

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. YIELD: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

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).

Nutritional 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.

Reviews for Five-Topping Bread

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MY REVIEW
Reviewed Mar. 15, 2011

"Everybody loves it."

MY REVIEW
Reviewed Apr. 21, 2010

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

MY REVIEW
Reviewed Feb. 2, 2010

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

MY REVIEW
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
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
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
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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