Everything Bread Recipe

5 88 90
Everything Bread Recipe
Everything Bread Recipe photo by Taste of Home
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Everything Bread Recipe

Read Reviews
5 88 90
Publisher Photo
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
MAKES:
25 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 25 min.
MAKES:
25 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 25 min.

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 large egg yolk
  • 1-1/2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 1 large 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

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

Nutritional Facts

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

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  • 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 large egg yolk
  • 1-1/2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 1 large 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
  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).
Originally published as Everything Bread in Taste of Home October/November 2010, p92

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Reviews forEverything Bread

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robinwb User ID: 7484772 285426
Reviewed Mar. 22, 2018

"This bread is delicious, and extremely easy to make. It tastes delicious! For years, I have screwed up bread, and it always tasted kinda funny, with a bitter aftertaste. I'm a good baker, but bread seemed to be beyond my reach.

Not this recipe- it is my go-to for all bread from now on!!! I used black sesame, black onion seeds, garlic powder, onion granules(couldn't find minced onion at the corner grocery store) and poppy seeds on the top (I don't like caraway seeds). I followed the recipe to the letter, but added some herbes de Provence to the dough. I used Bob's Mill All Purpose Unbleached White Flour. I am scared to try it with the Bob's Mill bread flour, because the texture of this bread is absolutely perfect. It's soft, and cuts well, and looks pretty, too. I made a loaf of bread, and 12 huge rolls, that I've turned into buns. This is my go-to recipe for bread, from now-on."

MY REVIEW
Potempa User ID: 1789758 277831
Reviewed Nov. 16, 2017

"Great and tasty bread. So easy to make and the taste was outsanding!!!!.Will make this again and again."

MY REVIEW
sasha816 User ID: 7833849 257433
Reviewed Nov. 29, 2016

"Recipe calls for all purpose flour. Can I use bread flour in place of it? If so, the same amount?"

MY REVIEW
shortbreadlover User ID: 960739 248138
Reviewed May. 12, 2016

"i loved the fact that it had sesame, poppy and caraway seeds. but then i am hooked any kind of homemade bread. this was way too yummy. it was gone in less then 20 minutes"

MY REVIEW
tittenfether User ID: 7670676 244417
Reviewed Feb. 24, 2016

"easy, beautiful, tasty,...my go-to recipe for impressing company."

MY REVIEW
961leader User ID: 2930663 242422
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
Foodieatheart User ID: 6368163 241969
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
sandra_bakes_a_party User ID: 7121479 233082
Reviewed Sep. 18, 2015

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

MY REVIEW
suejjj User ID: 5304276 229800
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
RachelE User ID: 1320859 226231
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."

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