Everything Bread Food

EVERYTHING BREAD

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.

"EVERYTHING" BREAD

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.

"EVERYTHING" SEASONING

Steps:

• Mix together poppy seeds, sesame seeds, dried garlic, dried onion, and salt in a small bowl. Transfer to an airtight jar.

EVERYTHING ROLLS (BREAD MACHINE)

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.

GLUTEN-FREE EVERYTHING BAGEL BREAD

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!

EVERYTHING BAGEL AND BREAD TOPPING

Steps:

• Mix all together.
• Store in air tight container.

EVERYTHING TOPPING- BAGELS, ROLLS, BREAD

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.