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5* Everything Bread

Source of Recipe

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5* Everything Bread

Taste of Home October/November 2010
85 reviews rate this recipe 5 Stars!
Exchanges
Prep: 45 min. + rising Bake: 25 min.
Yield: 1 loaf (25 slices).

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

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 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:
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.

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. ++++ Exchanges: 1 starch, 1/2 fat.