Everything Bread

Everything bread is a delicious loaf of bread made with a chewy exterior, a pillowy soft interior and seasoned with a sprinkling of homemade everything bagel seasoning! It’s perfect for dunking in soup, or sopping up sauce off your plate!

There really is nothing like a slice of fresh, home made bread from the oven. Whether it’s Caramelized Onion Cheese Bread or Cinnamon Raisin Bread if it’s home made it is always yummy, and this everything bread is no exception. This simple yeast bread is braided to give a nice finish, and this step by step recipe will show you how to braid bread. It’s simple enough for beginners, but it’ll present as very professional!

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This bread recipe is a family favourite! My kids love seeing a basket of this fresh bread on the dinner table. Not to mention the aroma that fills the kitchen. It’s so easy to make and comes together with just a few pantry staples, making this a great accompaniment to a meal on any occasion. It’s versatile enough to be used as anything from sandwich bread, garlic bread, to croutons! My personal favourite is to toast a slice and enjoy it with a pad of melting butter. Sprinkling some extra everything seasoning on top adds an irresistible flavour dimension. Good luck stopping at just one slice!


In the bowl of a stand mixer, using the dough hook, add warm water, honey, and yeast into the bowl. Allow the mixture to sit for about ten minutes until it has bloomed.

Once the yeast mixture has bloomed add the warm milk, butter, sugar, egg yolk, salt, and four cups of the flour to the bowl. Then mix on medium speed until all the ingredients come together into a soft dough.

Continue to knead at low speed for about 3-5 minutes, until the dough is elastic and not sticking to the sides of the bowl. Place the kneaded ball of dough into a large bowl greased with butter, cover with plastic wrap, and place in a draft-free area until it doubles in size (about 1-1.5 hours).

Once the dough has doubled in size, punch down the dough and place it onto a lightly floured surface. Cut the dough into three even pieces and line a baking tray with parchment paper. Roll each piece into a 20” rope and place on the prepared baking tray.

When you have all three ropes on the baking tray it’s time to braid them together. Start by pinching the ends to seal and then tuck them under the bread. Braid the bread just the same as if you were gently braiding someone’s hair. When you get to the end pinch the three pieces together and tuck under the bread.

Cover the braided dough with plastic wrap and allow it to double in size once more. Near the end of the proof time, preheat the oven.

Make an egg wash with the remaining egg white and a few teaspoons of water. Generously brush the egg wash all over the top of the bread then liberally sprinkle the top with the everything seasoning.

Place the prepared bread into the preheated oven and bake until the bread is fragrant and golden brown. Remove the bread from the oven and place it on a wire rack to cool enough that it can be sliced and served.

I highly recommend a test slice of this bread slathered in butter while it is still warm form the oven!

Tips For Success

  • If you don’t have a stand mixer you can use a large bowl and knead by hand instead of using a dough hook. It will be a little more work, but this soft tender dough is actually quite simple to knead by hand.
  • If the dough is too sticky you can add up to a half cup of flour, as needed, to get the correct consistency.
  • Make sure to preheat the oven near the end of proof time so it’s at temperature when the bread is ready. You don’t want to over-proof the bread!
  • Storebought seasoning will work in a pinch, but there’s nothing better than making your own!

How to Store It

If you have leftovers, and that is a BIG if, the bread stays fresh about four days wrapped in plastic wrap. This bread also freezes well once completely cooled and wrapped in plastic wrap. Having it ready on hand to pull out as a treat when the mood strikes, is super convenient!

Everything Bread

a delicious yeast based bread, with a chewy crust, pillowy interior, and finished witha delicious everything seasoning.


  • 2 1/4 tsp active dry yeast
  • 3/4 cup warm water
  • 2 tbsp honey
  • 1/4 cup butter softened
  • 1 cup whole milk warm
  • 1 large egg seperate the yolk and white into different bowls
  • 1 1/2 tsp salt
  • 4 to 41/2 cups ap flour
  • 2 tbsp everything seasoning store bought or homemade, recipe below

Everything Seasoning

  • 2 tsp sea salt
  • 1 tsp dried minced onion
  • 1 tsp dried minced garlic
  • 1 tsp sesame seeds
  • 1 tsp caraway seeds
  • 1 tsp poppy seeds


  • In a large bowl, or stand mixer, add the warm water, honey, and yeast.Allow the mixture to sit for ten minutes so the yeast can dissolve and bloom.
  • Next add the warm milk, butter, egg yolk, salt, and 4 cups of the flour into the yeast mixture. Mix on medium speed, or by hand, until the dough comes together and all ingredients are well combined. You should have a some what firm dough, that doesn't stick when you are kneading. If the dough is too soft, or sticky, add up to 1/2 cup flour, as needed, until the dough is the right consistency. Knead the dough for about 5 minutes, until smooth and elastic.
  • Place the prepared bread dough into a large bowl that has been greased with butter, cover the bowl with plastic wrap or a tea towel and allow the bread to double in size. This takes about 1 – 11/2 hours. Now is a great time to mix all the above listed seeds and spices, in a small bowl, if you are making your own everything seasoning so its ready when you need it.
  • Once the dough has doubled in size punch it down, and turn it out onto a lightly floured surface. Divide the dough into thirds. Shape each into a 20" rope and place on a baking sheet covered with parchment paper.
  • When you have all three ropes on the tray start by pinching the top end of the three ropes together to seal, then tuck under the bread. Braid the ropes together maintining a gentle even pressure, don't pull or try and braid it too tightly. Once it is braided to the other end pinch the ends to seal and tuck under the bread. Cover with plastic wrap and let the bread double in size, this takes about 45 minutes.
  • Near the end of rising preheat the oven to 375 degrees so that the oven is a temperature when the bread is ready, and doesn't over proof. When the bread has doubled take the reserved egg white and add a few teaspoons of water to create an egg wash. Generously brush the egg was all over the top of the bread. Sprinkle liberally with everything seasoning, then place the prepared bread into the preheated oven to bake.
  • The bread should bake for about 25-30 minutes, it should be a nice golden brown and very fragrant when you remove it from the oven. Place on a wire rack to cool enough that it is safe to slice and serve.

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