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Five-Topping Bread

 Five-Topping Bread
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
20 ServingsPrep: 30 min. + rising Bake: 20 min.


  • 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 King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon water
  • 1 teaspoon each poppy seeds, sesame seeds and caraway seeds
  • 1 teaspoon dried minced onion


  • 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).
  • 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.
  • Punch dough down. Turn onto a lightly floured surface; divide in

2 of 2

Five-Topping Bread (continued)

Directions (continued)

  • half. Shape into two round loaves. Place each on a baking sheet
  • coated with cooking spray. Beat egg white and water; brush over
  • loaves.
  • 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.
  • 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.