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Everything Bread

Everything Bread is a favorite from our Baker's Collection.


This recipe is featured at Fake Ginger.

This recipe makes 1 loaf
Water3/4 cup(s), plus 3 TBSP1+1/2 cup(s), plus 1 TBSP1+1/2 cup(s), plus 3 TBSP
Vegetable Oil2 tsp1 TBSP1 TBSP, plus 2 tsp
Salt1+1/2 tsp2 tsp2+1/2 tsp
Black pepper1/4 tsp1/2 tsp3/4 tsp
Dried minced garlic2 tsp1 TBSP1 TBSP, plus 2 tsp
Dried minced onion1 TBSP, plus 1+1/2 tsp2 TBSP2 TBSP, plus 1+1/2 tsp
Poppy seeds1 TBSP, plus 1+1/2 tsp2 TBSP2 TBSP, plus 1+1/2 tsp
Sesame seeds1 TBSP, plus 1+1/2 tsp2 TBSP2 TBSP, plus 1+1/2 tsp
Caraway seeds2 tsp1 TBSP1 TBSP, plus 2 tsp
Oatmeal1/2 cup(s)1 cup(s)1+1/2 cup(s)
Bread Flour2+1/4 cups3 cups4 cups
Active Dry Yeast1+1/2 tsp2+1/4 tsp1 TBSP
Kosher salt3/4 tsp3/4 tsp3/4 tsp
Poppy seeds3/4 tsp3/4 tsp3/4 tsp
Black pepperpinchpinchpinch
Caraway seeds1/2 tsp1/2 tsp1/2 tsp
Dried minced garlic1/2 tsp1/2 tsp1/2 tsp
Sesame seeds3/4 tsp3/4 tsp3/4 tsp
Dried minced onion3/4 tsp3/4 tsp3/4 tsp
Bread Machine Method

Have liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. When machine begins bake cycle, brush top of bread with 1+1/2 teaspoons water combined with 1/8 teaspoon cornstarch. Sprinkle with topping. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.  

Mixer Methods

Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine liquids and heat to 120°-130°F.

Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape dough into a round loaf. Place on greased cookie sheet. Cover; let rise until indentation remains after touching. Combine 1+1/2 teaspoons water and 1/8 teaspoon cornstarch; brush on top. Sprinkle with topping. Bake in preheated 375°F oven 30 to 40 minutes or until tested done. Remove from cookie sheet; cool.



You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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