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Bagel Bread

December 9, 2010
tags: ,

Laura’s Blog Entry

Last night I wanted some homemade bread to go with the soup I made for dinner. Pair that situation with the fact that I have been craving homemade bagels and you have a recipe for invention.

I love “everything” bagels. This bread takes the poppy seeds, the sesame seeds and little dried onion pieces you get on top of those and puts it into a loaf of bread. One third of the flour is whole wheat, which raises the nutrition a bit and gives a nice texture and flavor. A winner in my book.

If you have a stand mixer, homemade bread is easy as pie. Or actually easier than pie, if you ask me!

Bagel Bread

1 1/4 cup milk
2 teaspoons sugar
1 cup whole wheat flour
2 cups bread flour
1 1/2 teaspoons salt
1 Tablespoon poppy seeds
1 Tablespoon sesame seeds
1 Tablespoon dried, minced onion (found in the spice aisle)
2 teaspoons yeast
t teaspoons softened butter

Heat milk to 110 degrees. Add sugar and let dissolve for a minute.

Mix dry ingredients and seeds. Mix in softened butter. Stir milk to make sure sugar is dissolved, then mix into dry ingredients.

In a stand mixer, knead dough four minutes with a dough hook. Dough should spring back when poked.

Place in a greased bowl and loosely cover. Allow to rise for one hour until double in size.

Punch down dough and roll into a rectangle that fits the width of your pan. Roll up jelly roll style and place in a greased bread pan. Let rise until doubled, about an hour.

Preheat oven to 450 degrees. Bake 25 minutes.

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