EVERYTHING BREAD

EVERYTHING BREAD

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (at 110 to 115 degrees)
1 cup warm 2 percent milk (110 to 115 degrees)
1/4 cup butter, softened
2 tablespoons sugar
1 egg yolk
11/2 teaspoons salt
4 to 4.5 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 three minutes. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface. Knead until smooth and elastic, about six to eight 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-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 to 28 minutes, or until golden brown. Remove from pan to a wire rack to cool.

Makes 1 loaf, or about 25 slices