EVERYTHING BREAD
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
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (25 pieces).
Number Of Ingredients 13
Steps:
- 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. , Turn onto a floured surface; knead until smooth and elastic, 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., 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.
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 237mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
"EVERYTHING" BREAD
You've heard of "everything" bagels...well, this is the homemade bread version. Credit goes to the wonderful blog, "RealMom Kitchen" and is one of her posts in the Bake For the Cure food blogger contest. Please note that cooking time does not include rising time.
Provided by Epi Curious
Categories Breads
Time 45m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 322.5, Fat 7.8, SaturatedFat 4.3, Cholesterol 41.3, Sodium 795.8, Carbohydrate 53.4, Fiber 2.1, Sugar 5, Protein 9
"EVERYTHING" SEASONING
Save yourself some money and start mixing up your own all-purpose "everything" seasoning. It's good on bagels, scrambled eggs, hot popcorn, chaffles, mac and cheese, Bloody Marys, cheese balls, bread, buns, etc.
Provided by lutzflcat
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Mix together poppy seeds, sesame seeds, dried garlic, dried onion, and salt in a small bowl. Transfer to an airtight jar.
Nutrition Facts : Calories 22.1 calories, Carbohydrate 2.2 g, Fat 1.4 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 321 mg, Sugar 0.4 g
EVERYTHING BAGEL AND BREAD TOPPING
This comes from Rachael Ray. She uses this to make dressings and is also good baked on top of breads and bagels. The yield is just filled in cause you have to put something in that field.
Provided by KaraRN
Categories < 15 Mins
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix all together.
- Store in air tight container.
Nutrition Facts : Calories 166.6, Fat 13.9, SaturatedFat 1.8, Sodium 4.6, Carbohydrate 8, Fiber 4.7, Sugar 0.3, Protein 5.2
EVERYTHING TOPPING- BAGELS, ROLLS, BREAD
I love King Arthur's Everything Bread and Bagel Topping so I decided to try and make my own. We love this on loaves of homemade Wheat Bread.
Provided by Brenda.
Categories German
Time 5m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients into a jar with a tight fitting lid and shake until ingredients are distributed evenly.
- Store tightly covered.
- Always shake well before using.
- For bread topping: I lightly brush the loaves with egg white just before baking and sprinkle with this topping.
- Actual number of servings will depend on how light or how heavy you shake/ sprinkle this on. If I had to guess I would guess I use about 3/4-1 tbsp per loaf of bread.
Nutrition Facts : Calories 11.9, Fat 0.5, SaturatedFat 0.1, Sodium 262.9, Carbohydrate 1.6, Fiber 0.4, Sugar 0.1, Protein 0.4
EVERYTHING ROLLS (BREAD MACHINE)
This is a combination of Noo's Poppy and Sesame Seed Rolls (Recipe #348192), and Brenda's Everything Topping (Recipe #421678). Thanks to the both of them! Of course, I've added my own tweaks. To make these super fluffy, make sure that all of your ingredients and the room you are working in are warm!
Provided by Pale Rose
Categories Breads
Time 3h
Yield 12 rolls, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Add water, butter, McCormick butter extract, garlic salt, sugar, and flour to the bread machine, in that order.
- Make a well in the flour, and pour the yeast in the well.
- Run the bread machine on dough cycle.
- When dough cycle is completed, divide dough into 12 rolls and place in lightly greased 13 x 9 pan.
- Beat egg and brush rolls with it.
- Combine salt, poppy seeds, sesame seeds, garlic powder, and onion powder. Sprinkle over egg-washed rolls.
- Cover rolls with a dry towel and let rise in a very warm place for 30 minutes.
- Preheat oven to 375 degrees Fahrenheit.
- Bake rolls for 25 minutes.
- Remove rolls from oven and let cool in pan for 5-10 minutes, then remove from pan.
- TIP: If you will not be eating the rolls right away, transfer the rolls to a large enough bowl to hold them. Place a lid on top and vent it, taking care that no rolls touch the lid. Closing the airflow off while they are warm will make the rolls soggy. Leaving them out in open air will make the rolls crusty. Keeping them in a vented bowl until they are completely cool is very important for obtaining soft rolls! Once the rolls are completely cool, seal the bowl.
EVERYTHING BUT THE SINK BREAD
I've been making this bread since high school when I won some long forgotten cooking contest with it. It has a little bit of everything in it, thus the name.
Provided by Sherrybeth
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Heat Oven to 350.
- In a small bowl whisk together flour, baking powder, baking soda, and salt.
- In a large bowl beat together butter, sugar, eggs, and milk until smooth and creamy.
- Beat flour mixture into wet ingredients on low speed just until combined.
- Stir in mashed bananas.
- Fold in walnuts, chocolate & white chocolate chips, coconut, and cherries.
- Pour mixture into 2 well greased loaf pans.
- Bake in 350 degree oven for approximately 1 hour until toothpick inserted in center tests clean.
- Cool in pan on wire rack.
Nutrition Facts : Calories 3298.5, Fat 182.4, SaturatedFat 94, Cholesterol 575.8, Sodium 3630.7, Carbohydrate 392.3, Fiber 20.2, Sugar 210.4, Protein 48.6
GLUTEN-FREE EVERYTHING BAGEL BREAD
I have had countless people tell me that missing bread is the hardest thing about sticking with a gluten-free diet. So, I set out on a quest to make a version that is satisfying when toasted for breakfast and hearty enough to be used for sandwiches. This bread is even better when it's sliced and toasted in a pan with a touch of butter or olive oil until it's lightly golden.
Provided by Natasha Feldman
Categories main-dish
Time 2h20m
Yield 6 servings (1 loaf)
Number Of Ingredients 20
Steps:
- For the onion topping: Heat a large saute pan over medium heat. Once the pan is nice and hot, add the coconut oil and the onions and stir frequently until translucent and fragrant, 7 to 10 minutes. Set the onions aside. Combine the poppy seeds, sesame seeds and sea salt in a small bowl.
- For the bread: Preheat the oven to 375 degrees F. Line a 9-by-5-inch nonstick loaf pan with parchment paper, leaving a 2-inch overhang on the 2 long sides of the pan. This will make it much easier to lift the bread out of the pan. Spray with cooking spray.
- In a small mixing bowl, whisk together the almond flour, baking powder, dried onion flakes, poppy seeds, toasted sesame seeds, fine salt, baking soda and caraway. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar (if you don't have a stand mixer an electric beater will suffice). Whisk the egg whites until stiff peaks form, about 3 minutes.
- In a large mixing bowl, whisk together the egg yolks, coconut oil and lemon juice. Add the dry ingredients to the wet egg mixture in 3 small batches, making sure to thoroughly combine the dry mixture and the egg mixture each time. The batter will look like a very thick paste. Don't worry, you haven't done anything wrong. Just make sure to break up any clumps of flour with a rubber spatula to ensure that the dry and wet ingredients are evenly incorporated.
- Add a third of the whipped egg whites to the batter and slowly fold them in. This won't be a very easy task, take your time and know that eventually they'll combine. Add another third of the egg whites and fold. Finally, add the remaining egg whites and fold together; there should not be any chunks of batter left but the batter will never completely combine (white and yellow portions will remain).
- Pour the batter into the prepared pan. Sprinkle the batter with the sauteed onions and half the seed mixture. Bake until the top is golden brown and a toothpick can be inserted in the center and comes out clean, 30 to 35 minutes.
- Let the bread cool in the pan for 10 minutes. Use a knife to release the sides and lift the bread out using the parchment paper. Cool completely, about another 30 minutes.
- For the toast: Cut yourself a 1-inch slice of bread and give it a thin coat of cream cheese. Top with a layer of crispy cucumbers, and if you feel like it, top it with some of the reserved seed mixture!
More about "everything bread recipes"
NO-KNEAD EVERYTHING BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (86)Total Time 11 hrs 10 minsServings 1
- Or beat in a stand mixer for 3 minutes., Cover with plastic wrap, and let rest at room temperature overnight, or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it's in a large bowl., Turn the dough onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker, or 9" to 10" round lidded baking crock.
- Our bread baking crock and bread pot are both good choices., Place the dough in the lightly greased pan, smooth-side up., Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with your finger., Just before baking, spritz or brush the dough with water and sprinkle with about 1 tablespoon Everything topping over the dough.
NO KNEAD EVERYTHING BREAD - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
5/5 (2)Estimated Reading Time 5 minsServings 1Total Time 12 hrs 45 mins
- Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- In a large bowl, whisk together flour, salt, and seasonings for the bread. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit in a warm, dry place for 12-18 hours. After the dough has risen for at least 12 but preferably 18 hours, it should look loose and very moist with some bubbles on the surface.
- When the dough is ready, preheat the oven to 450˚F. Place a 6 to 8qt dutch oven or cast iron pot in the oven to heat up for 30 minutes before baking. Mix together seasonings for the topping in a small bowl and set aside.
- Place dough on a well floured surface and, using plenty of flour on your hands, gently pat it into a ball shape. Score the top of the dough as desired.
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