You have heard of everything bagels so why not everything bread? I saw this recipe for everything bread in my Taste of Home Oct/Nov issue and it sounded delicious! This recipe is my 5th post as part of Bake for the Cure. Be sure to enter the giveaway that I have going on right now as part of Bake for the Cure.
Let me say that this bread was fabulous. I love all of the “everything” on the top of this bread, especially the salt. The bread itself was also yummy. So if you really don’t want “everything” on top of this loaf, it would be excellent naked! The bread’s taste and texture was similar to the recipe I have for homemade french bread. Any bread recipe that includes egg in the dough is usually fabulous!
- 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.