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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.