Everything Bread

Everything Bread

This lovely braided loaf involves some time, but it's a tried-and-true favorite to serve with any meal, casual or formal.  I promise it's worth the effort!


1 pkg. (1/4 oz.) active dry yeast
3/4 c warm water (110 - 115 degrees)
1 c warm 2% milk (110- 115 degrees)
1/4 c butter, softened
2 Tbsp. sugar
1 egg yolk
1 1/2 tsp. salt
4 to 41/2 c all-purpose flour
1 egg white
2 tsp. water
1 tsp. kosher salt OR coarse sea salt
1 tsp. dried minced onion
1 tsp. each sesame, caraway (I don't do the caraway---so any of these, actually, are optional) and poppy seeds

In a large bowl, dissolve yeast in warm water.  Add the milk, butter, sugar, egg yolk, salt and 2 cups of the 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 hr.

Punch dough down.  (Get those frustrations out! lol..)  Turn onto a lightly floured surface; divide dough into thirds.  Shape each into a 20-inch 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 degrees for 22-28 minutes or until golden brown.  Remove from pan to a wire rack to cool. 

Makes 1 loaf (25 slices)