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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
  • Total Time
    Prep: 30 min. + rising Bake: 20 min.
  • Makes
    2 loaves (10 wedges each)

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

  • 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 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.
Nutrition 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.
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