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 BAGEL DINNER ROLLS
Dry and tasteless dinner rolls? Banish the thought! You can bake up soft and chewy dinner rolls full of savory flavor with this recipe. Topped with a seasoning mix inspired by the iconic everything bagel, these rolls have notes of onion, garlic, sesame, poppy seed and sea salt, which means they go with whatever you're having for dinner. And keep in mind-the dough can be made the day ahead! So, keep this recipe around for the holidays and dinner parties, because nothing pleases or impresses quite like a hot-from-the-oven dinner roll.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 16
Number Of Ingredients 11
Steps:
- In 1 1/2-quart saucepan, mix 1/2 cup water, the milk, butter and sugar. Heat just to simmering over medium-high heat. Cool until instant-read thermometer inserted in mixture reads 120°F to 130°F. In large bowl, mix flour, salt and yeast. Add water mixture and 1 egg to flour mixture; stir until just combined.
- Sprinkle flour lightly on work surface. Place dough on floured surface. Knead by folding dough toward you, then with heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn, and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
- Spray large bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when you press your fingertips about 1/2 inch into dough.
- Spray bottom and sides of 13x9-inch pan with cooking spray. Gently push your fist into dough to deflate it. Divide dough into 32 equal pieces. Shape each piece into a ball; place in pan.
- Mix beaten egg and 1 tablespoon water; brush dough with egg wash. Sprinkle with seasoning. Lightly spray sheet of plastic wrap with cooking spray; cover pan loosely with plastic wrap, sprayed side down. Let rise in warm place about 40 minutes or until dough has doubled in size. Remove plastic wrap.
- Move oven rack to low position so top of pan will be in center of oven. Heat oven to 375°F. Bake 15 to 18 minutes or until golden brown. Remove from pan to cooling rack. Serve warm or cooled.
- Make Ahead: After dough has risen in bowl, cover tightly with foil; refrigerate 4 to 24 hours. Before baking, remove foil and cover loosely with plastic wrap. Let rise in warm place about 2 hours or until dough has doubled in size. If some rising occurred in refrigerator, rising time may be less than 2 hours. Shape and bake as directed.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 2 Rolls, Sodium 200 mg, Sugar 4 g, TransFat 0 g
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
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