I’ve often had the great ambition to make a loaf of bread every week so that Michael and I have homemade sandwich bread for lunches every day. Invariably, I decide against it because baking bread seems like a whole thing and buying bread is so much easier. I have made many a loaf of bread so I know that, while it does take a while to make, most of that time is spent doing nothing…the Kitchenaid kneads, and the yeast prefer to be left alone while they do their thing. Truth be told, bread is rather simple to make and there’s really no excuse for not making your own.
All that said, it took the blog to make me actually start baking more bread and I’m hooked. Get it…hooked…like the attachment for the mixer. I love Everything Bagels and have been known to make them on occasion. The only thing that distinguishes the everything bagel from the plain bagel or the sesame bagel is the topping and there’s no reason you can’t put that topping on your regular sandwich bread. The result is inexpensive, healthy sandwich bread made with wholesome ingredients that includes all the things you love about everything bagels! Without further ado, I give you the Everything Bagel Bread…
- 1 Cup Buttermilk, warmed in the microwave for about 30 seconds (not hot)
- ⅓ Cup Warm Water
- 3 Tbs Honey
- 2 Tbs Unsalted Butter, Melted
- 3 ½ Cups Bread Flour
- 1 Packet of Rapid-Rise Yeast (see fun facts)
- 2 tsp Kosher Salt
- 2 oz (by weight) Dried Onion Flakes
- 2 oz (by weight) Dried Garlic Flakes
- 1 oz (by weight) Sea Salt
- 1 Tbs Dried Parsley
- Dump the flour, yeast and salt in the bowl of your stand mixer and mix it all together with a fork.
- In a separate bowl, whisk the milk, water, honey, and butter together and add it to the flour mixture.
- Using the hook attachment, mix on low speed until your dough comes together, then turn it up to medium and beat for about 10 minutes until the dough is smooth. Scrape the dough down if needed.
- Transfer dough to a bowl that has been sprayed with nonstick cooking spray, toss the dough around to coat it with the oil, lightly cover it with plastic wrap, and stash it in a warm place to rise until it has doubled in size (about 1 hour)
- Mix all of the ingredients for the Everything Bagel Mix together and store in an air-tight container for up to 6 months. This recipe will make a lot of Everything Bagel Mix and you won’t use it all.
- Spray a loaf pan with non-stick cooking spray. I use a Pullman Pan but a regular loaf pan will work just fine.
- When the dough has doubled in size, transfer it onto a lightly floured surface and pat it out into a rectangle that is the same length as your loaf pan and about 1 inch thick. Roll it up, pinch the seam, and place in the pan with the seam side down.
- Spray the loaf with a bit of water and apply a liberal amount of the Everything Bagel Mix, making sure it gets all over the loaf.
- Allow the dough to proof in the pan at room temperature for about 30 minutes.
- When you’re ready to cook, preheat heat the oven to 350°, slide the lid on the Pullman Pan (if using), and cook for 40 – 50 minutes until the crust is golden brown and the bread reaches an internal temperature of 195°.
- Let the bread cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely before slicing.
Looking for a good place to stash your dough to let it rise? I stick in the oven with the oven light turned on. I find that to be the perfect environment. Just make sure you don’t forget it’s in there and turn the oven on!
Bread can be frozen after it’s baked or before the final rise. If you freeze it before baking, place the frozen dough in your loaf pan in the refrigerator overnight to thaw. Remove the dough from the refrigerator about an hour before you preheat the oven to allow it to get back to room temperature.
A Pullman Pan is a loaf pan with a lid that slides on, forcing the bread to square off at the top rather than doming like a traditional loaf pan. It’s what you use if you want loaves of bread that are shaped like the loaves that you get in the store.