Everything Bread

• 1 package (1/4 ounce) active dry yeast
• 3/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm 2% milk (110u0b0 to 115u0b0)
• 1/4 cup butter, softened
• 2 tablespoons sugar
• 1 large egg yolk, room temperature
• 1-1/2 teaspoons salt
• 4 to 4-1/2 cups all-purpose flour
• 1 large egg white
• 2 teaspoons water
• 1 teaspoon coarse sea salt or kosher salt
• 1 teaspoon dried minced onion
• 1 teaspoon each sesame, caraway and poppy seeds

1. 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.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.
3. 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
4. and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes.
5. Preheat oven to 375u0b0. 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.

active dry yeast, warm water, milk, butter, sugar, egg yolk, salt, flour, egg white, water, salt, onion, sesame

Taken from www.tasteofhome.com/recipes/everything-bread/ (may not work)