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Five Topping Bread

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“Another recipe I found in my Taste of Home Magazine that I want to save until I can try it. Comment on the recipe states "tender, golden brown loaves with a great combination of seasonings sprinkled on top that make them go well with pretty much any meal or cut slices for sandwiches. Sounds good to me! Preparation time does not include rising. Finally got around to making this and the taste is so good, a very slight sweet flavor set off by the salty seed topping. As Annacia noted in her review it didn't rise as much as I'd like so wonderfing if next time I'd try it with bread flour for more glutin. Not sure but worth a try. At any rate the flavor was terrific.”
2 loaves

Ingredients Nutrition


  1. In large mixing bowl, dissolve yeast in warm water.
  2. Add the milk, sugar, butter, egg yolk, 1 1/2 teaspoons salt and 2 cups flour.
  3. Beat on medium speed for 3 minutes.
  4. Beat until smooth.
  5. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  6. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  7. Place in a bowl coated with cooking spray, turning once to coat top.
  8. Cover and let rise in a warm place until doubled, about 1 hour.
  9. Punch dough down. Turn onto a lightly floured surface; divide in half.
  10. Shape into two round loaves.
  11. Place each on a baking sheet coated with cooking spray.
  12. Beat egg white and water; brush over loaves.
  13. Combine the poppy seeds, sesame seeds, caraway seeds, onion and remaining salt; sprinkle over loaves.
  14. Cover and let rise in a warm place until doubled, about 30 minutes.
  15. Bake at 375 for 20-25 minutes or until golden brown.
  16. Cut into wedges; serve warm.

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