Everything Bread Recipe Everything Bread Recipe photo by Taste of Home
Read reviews (60) Rate recipe 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
This recipe is:
Diabetic Friendly
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Everything Bread Recipe * Prep: 45 min. + rising Bake: 25 min. * Yield: 25
Servings
45
25
70 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 Imperial Sugar® / Dixie Crystals® Granulated 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 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 the 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.
* Combine egg white and water; brush over dough.
Combine the salt, onion and seeds; sprinkle over bread. Bake at 375° for 22-28
minutes or until golden brown. Remove from pan to a wire rack to
cool. Yield: 1 loaf (25 slices).
Nutritional Facts 1 slice equals 102 calories, 2 g fat (1 g saturated fat), 14
mg cholesterol, 237 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.
Diabetic Exchanges: 1 starch, 1/2 fat.
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