Sunday, November 30, 2014

Everything Bread

I can't say I've ever really been a fan of everything bagels, but when I saw this recipe I knew I just had to make it. The first time I tried it, I tried in my bread maker. Let's just saw it overflowed and did not go well. I decided to give it one more whirl and it was worth it.

First of all, it makes a ton of bread. No wonder it overflowed the bread maker! It was extremely tasty too! Pretty easy to make, a bit messy to eat, but totally worth it.

Everything Bread-adpated from Taste of Home
Total Time: 3 hours
Serves 25
  • 1/4 ounce package active dry yeast
  • 3/4 cup warm water
  • 1 cup warm low fat milk
  • 1/4 cup butter, softened
  • 2 tablespoons sugar
  • 1 egg yolk
  • 1 1/2 teaspoons salt
  • 4 to 4 1/2 cups all purpose flour
  • 1 egg white
  • 2 teaspoons water
  • 1 teaspoon coarse sea salt
  • 1 teaspoon diced minced onion
  • 1 teaspoon sesame seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon poppy seeds
In a large bowl, combine yeast and warm water until dissolved. Add milk, butter, sugar, egg yolk, salt and two cups flour. Beat on medium for about 3 minutes and stir in additional flour until dough is firm.

Turn onto a floured surface and knead 6-8 minutes or until elastic. Place in a greased bowl, cover and let rise for one hour.

Turn down down on a lightly floured surface and divide into three parts and shape into 20-inch long ropes. Place ropes on a greased baking sheet and braid; pinch ends to seal and turn over. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 375 degrees. Combine egg white and water and brush over bread. Mix together remaining ingredients and sprinkle over bread. Bake 22-28 minutes or until golden brown. Remove to a wire rack to cool.

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