Like Everything Bagels? You’ll Love Everything Bread!

everything bread n

Braided bread topped with anything you’d like! We topped ours with smoked sea salt, sesame seeds, caraway seeds, poppy seeds, and dried minced onion.

The beautiful photo on Taste of Home’s website grabbed my attention. With tasty success making everything bagels, I decided to tinker with their bread recipe and see what happened. Jack’s review – salty, hearty yet soft and perfect to go with a bean soup he whipped up. Oh yeah, he said “Magnificent!” too. My review – easy dough to work with with a delicious result. I really liked how the everything topping added layers and layers of flavors. I would agree with “Magnificent!”

Everything Braided Bread


  • 2 1/4 tsp yeast
  • 3/4 cup warm water
  • 1 cup warmed milk
  • 1/4 cup unsalted butter, melted
  • 2 tbsp sugar
  • 1 egg yolk
  • 1 1/2 tsp salt
  • 4 1/2 cups all-purpose flour
  • 1 egg white
  • 1 tsp coarse sea salt, or kosher salt
  • 1 tsp dried minced onion
  • 1 tsp caraway seeds
  • 1 tsp sesame seeds
  • 1 tsp poppy seeds


  1. In a large bowl, whisk together warm milk, water, and yeast.
  2. Add butter, sugar, egg yolk, salt, and 2 cups of flour. Mix together well.
  3. Add another cup of flour and mix thoroughly.
  4. Add another cup of flour and mix thoroughly again.
  5. Knead in remaining 1/2 cup of flour until dough is smooth and elastic, about 6 minutes.
  6. Place dough in large oiled bowl. Make sure to roll the dough so that entire dough ball is lightly covered in oil.
  7. Cover bowl with plastic wrap and let rise until doubled, about 1 hour.
  8. Punch dough down. Turn dough onto lightly floured surface and divide into thirds.
  9. Roll each third into a long rope, about 20 inches long.
  10. Place ropes on a parchment-lined baking sheet.
  11. Pinch one end of ropes together and braid remaining strands. Pinch together both ends firmly, so that braid doesn’t come undone.
  12. Cover and let loaf rise until doubled, about 45 minutes.
  13. Preheat oven to 375 degrees F (about 190 degrees C).
  14. Combine salt, onion and seeds in a small bowl.
  15. Brush loaf with egg white.
  16. Sprinkle salt combination evenly over loaf.
  17. Bake loaf for about 22 minutes. Loaf will be golden brown. The smell will delight you.
  18. Let loaf cool on a wire rack before serving.

Poppy Seed Cloverleaf Rolls

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In theory, this recipe will make twelve rolls. When I went to retrieve the rolls for my photo shoot, there were only six. Jack!?! They must have been really tasty!

The transition from Alaska to Ulaanbaatar, Mongolia has not been easy for the baker in me. Ulaanbaatar is known for being the coldest capital in the world. Since we have arrived, the weather has been really warm. Turns out highs in the 70’s and 80’s F is mighty warm for our Alaskan blood. Finally, a cloudy day with a high of 53 degrees F made for a comfortable baking weather.

After years of making dough in my Zojirushi bread machine, the move to a country with different electrical outlets encouraged me to relinquish my training wheels and bake on my own. I had always had trouble getting my doughs to rise properly in our home in Point Hope. With experience and a few tricks, I was ready to give it a go without any machinery.

I pulled my Williams-Sonoma Baking Book off the shelf and looked for a yeasted bread recipe which would be a delicious accompaniment to Jack’s tomato soup. Poppy seed cloverleaf rolls sounded tasty and look beautiful, too. The recipe was easy to follow and the dough rose beautifully. The final product proved to be irresistible.

Poppy Seed Cloverleaf Rolls


  • 1 cup whole milk
  • 2 tbsp unsalted butter, plus extra for greasing
  • 1 tbsp granulated sugar
  • 2  1/2 tsp active dry yeast
  • 3/4 tsp salt
  • 2 3/4 cups all purpose flour
  • 1 tbsp light oil
  • 1 egg, well beaten
  • 1  1/4 tsp poppy seeds


  1. In a small pan over low heat, mix milk, butter, and sugar.
  2. Stir until butter is melted.
  3. Pour milk mixture into a large bowl.
  4. Allow mixture to cool to 105 – 115 degrees F, then whisk in yeast.
  5. Let mixture stand until foamy, about 5 minutes.
  6. Whisk again and then stir in flour and salt, about 1/2 cup at a time. Dough should be soft and sticky.
  7. Turn dough out onto a lightly floured surface and knead until it is smooth and elastic, about 5 minutes.
  8. Coat a bowl with oil, then add dough to bowl. Turn dough so that it is covered with oil.
  9. Cover bowl with damp cloth and allow dough to rise until doubled, about 1  1/2 hours.
  10. Grease 12 standard muffin cups.
  11. Turn the dough out onto a lightly floured surface.
  12. Flatten dough to a rectangle.
  13. Cut rectangle into 12 equal portions.
  14. Take each portion and break into 3 pieces. Roll each piece into a ball and place three balls into each muffin cup.
  15. Cover pan with a kitchen towel and allow dough to rise until doubled, about an hour.
  16. Preheat oven to 375 degrees F.
  17. Brush tops of rolls with egg.
  18. Sprinkle each roll with some of the poppy seeds.
  19. Bake until puffed and golden, about 15 minutes.
  20. Remove from pan right away. Serve hot or warm.

Recipe courtesy of The Williams-Sonoma Baking Book.

Twisted Brunch: Twisted Loaf Cinnamon Bread

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This sugary, buttery, cinnamon-laced, melt-in-your-mouth braided cinnamon loaf is centerpiece-worthy at the breakfast or bunch table.

In a quest for a visually unique loaf of bread, I came across a recipe for a Nutella twist which looked gorgeous. Reading through the instructions, I was surprised at how simple an intricate looking braid could be created. With plenty of cinnamon on hand, I decided to give this loaf a go sans Nutella. The result of my experiment is captured in the photo above and was a delicious compliment to plates of sunny-side-up friend eggs and mugs of French roast coffee.

However, upon further investigation, it turned out my “original” recipe idea had already been conceived and executed on the site Home Cooking Adventure. Nonetheless, here is my version of Estonian Kringle adapted for my dough machine.

Cinnamon Braid



  • 2 1/4 cups all purpose flour
  • 1/2 tsp salt
  • 3/4 cup lukewarm milk
  • 1 tbsp  granulated sugar
  • 2 1/4 tsp active dry yeast
  • 2 tbsp unsalted butter, melted
  • 1 large egg


  • 5 tbsp unsalted butter, softened
  • 5 tbsp granulated sugar
  • 3 tsp cinnamon


  1. Preheat oven to 400 degrees F.
  2. Place bread ingredients in bread machine in the order recommended by the manufacturer.
  3. Set cycle to “dough” and start machine.
  4. Make cinnamon filling while waiting for dough by combining filling ingredients in a medium bowl and mixing thoroughly.
  5. Roll dough out on a lightly floured surface to a rectangle, approximately 18″ x 12″.
  6. Spread cinnamon filling over dough evenly. Leave about 1/2″ border.
  7. Roll up dough jelly-roll style to form a long log.
  8. Cut log down the middle, the long way.
  9. Braid by wrapping the two cut pieces around each other, always leaving the cut sides up.
  10. Pinch ends of dough so that they will bake together.
  11. Bake for 20 – 25 minutes, until golden brown.

Roasted Onion Cheddar Knots: Savory Stuffed Rolls for a Cold Winter’s Day

Roasted onion cheese knots_n

Stuffed with cheddar cheese and warm out of the oven, these rolls are just the thing to go with a bowl of hot tomato soup on a chilly winter afternoon.

Cheddar knot rolls are fun to make, and just about everyone loves baked goods stuffed with tasty ingredients. Investing a little extra effort in roasting the onions for the top and cutting strips of cheese for the inside of the ropes results in a perfect accompaniment to soup as well as a savory take-along snack for a winter’s day walk or hike.

If you and your family and friends like these, try our Arctic Anpan 2 Ways for additional creative recipes for sweet and savory stuffed rolls.

Roasted Onion Cheddar Knots


  • 1 cup water
  • 5 tbsp powdered milk
  • 2 tsp active dry yeast
  • 3 tbsp granulated sugar
  • 2 tbsp olive oil
  • 3 cups flour
  • 1 1/2 tsp salt
  • 3 oz. cheddar cheese cut into matchstick strips
  • 3 thin slices (discs) of onion
  • olive oil, smoked sea salt, and freshly cracked pepper
  • 1 egg, beaten


  1. Place first 7 ingredients into the pan of your bread machine, in the order recommended by the manufacturer.
  2. Turn machine on, dough cycle.
  3. When cycle is finished, turn dough out onto lightly floured surface.
  4. Cut dough into 6 equal pieces.
  5. Roll and stretch each piece into ropes approximately 12 inches long.
  6. Flatten each rope. Place about four matchstick-shaped pieces of cheese down the middle of the flattened rope.
  7. Pinch dough closed around the cheese pieces so that you still have about a 12 inch rope with cheese enveloped in the center. Make sure you’ve really pinched these shut so they don’t pop open during baking.
  8. Tie the rope into a knot shape. Repeat with all the ropes.
  9. Let knots rest covered on a parchment-lined baking sheet for about 45 minutes in a warm place. Knots should almost double in size.
  10. Meanwhile, heat oven to 400 degrees F.
  11. Toss onions with olive oil, smoked salt, and freshly cracked pepper. Onion rings should be separated and all should be well coated.
  12. Roast onions on baking sheet for about 10 minutes. They should be translucent and just starting to brown.
  13. Remove onions from oven and set aside. Reduce oven temperature to 375 degrees F.
  14. Brush knots with beaten egg. Place roasted onions atop egg-washed knots.
  15. Bake for 15 – 20 minutes. Finished rolls should be golden brown.

Really Righteous Rye for Reubens

Rye bread_nWith a golden-brown crust and a soft inside, this flavorful combination of rye flour and caraway seeds is the perfect loaf to be sliced thick for home-made reuben sandwiches. 

One of our favorite sandwiches is an East Coast style reuben with the rye sliced thick and everything piled high. Up here in the Arctic, the only way to get a sandwich like that is to make it ourselves. So, based on several recipes and my own calculations, I created a rye bread recipe for my Zojirushi “dough machine.” After four years of fairly heavy use (we bake all our own breads), this built-like-a-tank bread machine is still going strong. After it had done its magic, I kneaded the dough once more by hand and shaped it into an oval for one last rise.

I gave the dough two quick slashes, brushed it with egg, popped it in the oven and 35 minutes later our kitchen was filled with the delicious aroma of freshly baked rye bread – the final ingredient for our “up-town” Arctic lunch of hot tomato soup and reubens! Our recipe for DIY sauerkraut to follow.

Bread Machine Rye Bread


  • 3 tbsp melted unsalted butter
  • 1 egg
  • 1 cup whole milk
  • 1 tsp extra virgin olive oil
  • 1 1/2 cups all-purpose flour
  • 1 cup rye flour
  • 1 tbsp caraway seeds (a few more for the top)
  • 1 envelope active dry yeast
  • 1 tbsp granulated sugar
  • 1  1/2 tsp salt
  • 1 egg (to brush the top of the loaf)


  1. Place all items except the last egg in the bread machine in the order recommended by the manufacturer.
  2. Set machine to dough setting.
  3. Start machine.
  4. Remove dough from machine and place onto lightly floured board. Knead dough a few times and shape into ball.
  5. Place dough ball on a parchment-lined baking sheet and cover with a damp cloth. Let rise until almost doubled in size.
  6. Preheat oven to 350 degrees F.
  7. Slash a big X on top of loaf.
  8. Brush loaf with egg and sprinkle a few more caraway seeds on top of loaf.
  9. Bake for 35 minutes. Finished loaf should should have a golden brown crust and sound hollow when tapped.

Waste Not Want Not Potato Bread

potato bread b n

We don’t normally buy instant mashed potatoes, but when friends offered us a couple packets at the end of their Alaska camping trip last summer, we came up with a good use for them.

The packets of instant mashed red potatoes remained in our pantry for over a year – until the other day when I was thumbing through a friend’s bread machine recipe book and saw that potato bread could be easily made with instant mashed potatoes. Let the experimenting begin!

The potato bread recipes I came across included lard, butter, milk and salt. Since the pre-mixed potato packet already had many of these ingredients, I adjusted the recipe to fit packet at hand. If you make this recipe with plain instant potatoes, I’d recommend the addition of more butter and salt.

Mashed Potato Bread


  • 1 cup instant mashed potatoes
  • 1 tbsp unsalted butter
  • 1 cup milk
  • 1/2 cup water
  • 5 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp yeast


  1. Rehydrate instant potatoes according to directions.
  2. Mix in butter.
  3. Place potato mixture, milk, water, flour, sugar and yeast into bread machine in the order recommended by the manufacturer. Turn on dough setting.
  4. Turn out dough onto floured surface.
  5. Split dough into two pieces and knead into loaf shapes that will fit into loaf pans.
  6. Bake in oven preheated to 350 degrees F for 30 minutes. Loaves will sound hollow when tapped.

Country-Style Apple Brioche

Apple Brioche_n

Slices of this apple-filled brioche served with cups of freshly brewed French roast coffee sent our spirits overseas to a sidewalk table at a cafe in France.  

Baking projects tend to be inspired by a single ingredient. Last week, two students gave me the biggest Granny Smith apples I have ever seen. They were a little bumped and bruised and seemed to be begging to be baked into something sweet. I remembered an apple brioche recipe I had wanted to try in one of the cookbooks we have in our library, Beth Hensperger’s Bread. Brioche is an egg-and-butter rich pastry-type bread dough which can be used in both savories and sweets. It produces a soft, moist bread and the dough is easy to make and easy to work with.

Apple Brioche


  • 2 giant Granny Smith apples (or 4 regular-sized apples), peeled, cored and sliced into 1/4 inch pieces
  • 1  1/2 tbsp lemon juice
  • 1/4 cup granulated sugar
  • 1 tbsp water
  • 1 tsp ground cinnamon
  • 1 recipe chilled brioche dough (see below)


  • 1/4 cup granulated sugar
  • 1/6 cup all-purpose flour
  • 4 tbsp chilled unsalted butter
  • 1 egg, beaten


  1. Toss apple slices with lemon juice. Let sit for 1 hour, occasionally stirring.
  2. Place apples, sugar, water, and cinnamon in a heavy skillet and sauté until liquid is reduced and sugar is dissolved.
  3. Cool apple mixture to room temperature.
  4. Turn chilled brioche dough out to a lightly floured surface.
  5. Roll dough into a 10 x 15 inch rectangle.
  6. Spread cooled apple mixture down the center third of the dough rectangle.
  7. Cut strips 1.5 to 2 inches apart diagonally, almost touching filling.
  8. Starting at one end, fold strips over filling, alternating each side. You will have somewhat of a braided look when finished.
  9. Transfer bread to a parchment-lined baking sheet.
  10. Make topping by combining sugar and flour until blended. Cut in cold butter with a pastry blender (or food processor) until coarse crumbs are formed.
  11. Brush dough generously with beaten egg.
  12. Sprinkle topping on egg-washed dough.
  13. Cover loosely with plastic wrap and let rise at a cool room temperature until puffy and not quite doubled, about 40 minutes.
  14. Bake in preheated 350 degree F oven for 40 minutes. Bread will be browned and filling will be bubbly.
  15. Cool completely on a wire rack before serving.

Brioche Dough


  • 2  1/4 cups all-purpose flour
  • 1/2 tbsp active dry yeast
  • 1/4 cup sugar
  • 1 tsp salt
  • 3 eggs, at room temperature
  • 1/4 cup hot water (120 degrees F)
  • 1 stick unsalted butter, cut into small pieces and softened


  1. In a bowl of a stand mixer fitted with a paddle attachment, combine 1/2 cup flour, yeast, sugar and salt.
  2. Add hot water and beat at medium speed for 2 minutes.
  3. Add eggs, one at a time, beating well after each addition.
  4. Gradually add 1 cup more flour.
  5. When well-blended, add butter, a few pieces at a time.
  6. Gradually add 3/4 cup flour. Beat until thoroughly blended. Dough will be very soft and have a thick batter-like consistency.
  7. Scrape dough into a greased bowl.
  8. Cover tightly with plastic wrap and let rise at room temperature until doubled, about 3 hours.
  9. Refrigerate dough for at least 2 hours. Can be refrigerated longer or frozen for up to 2 weeks.