This recipe has been on my radar for more than half a year now. Even though I have most of the ingredients on hand all the time, every time I thought about baking it, I was somehow missing something and I didn't feel like going and getting it. I had fully intended to mix up a batch of the substitute Everything Bagel topping but then, my former student Liz, sent me a care package. And a bottle of Trader Joe's Everything Bagel seasoning was included in it (Thanks, Liz!). So no excuses!
The recipe is split into three sections: the bread, the filling and the topping. This is the bread's cast.
Sugar and yeast are combined in a mixing bowl.
Warm, not hot, milk is added.
I covered the mixture with a kitchen towel so the yeast could do its thing. In privacy.
After about five minutes, everything was nice and frothy!
I added the softened butter, egg, flour and salt--I put the salt on top of the flour even though the yeast had already been activated. The egg is in there, I promise. When I put it in, it immediately slid under the yeast mixture.
I sprayed a large bowl with non-stick in preparation for the dough ball.
The mixture was put on low for three minutes. The resulting dough is quite soft and sticky.
I lightly floured the counter and sprinkled flour on the top of the dough ball as well. I lightly kneaded it a few times but because it was so soft, I floured a scraper and used that to help me turn the dough for about a minute.
The dough ball was placed into the prepared bowl.
I covered the bowl with plastic wrap and the towel and left it for about an hour.
While the bread was rising, I got the cast for the filling together.
Everything gets put into the mixing bowl.
And mixed just till combined. The mixture is easier to spread at room temperature so I just covered it with plastic wrap and set it aside.
The Everything Bagel seasoning was mixed with coarse Kosher salt.
It took about an hour for the dough to double in size.
I punched it down on a lightly floured counter top, floured my pin and rolled it out to about 1/4" thick.
It was easier to spread the filling by smashing small amounts between my fingers and adding them on to the dough. When all the filling was on the dough, I used my fingertips to even it out.
I used a 3-1/2" cutter to make rounds.
The rounds were folded in half, filling on the inside.
Then set into a greased loaf pan with the rounded edges facing up. Next time, I would use a bigger cookie cutter so the individual rolls come up higher in the pan. Plus, I had a fair amount of leftover dough that I just rolled into rounds and baked separately.
I covered the pan and left it to rise.
Then I brushed the surface with melted butter.
And sprinkled the topping over the surface.
It's really pretty. Into the oven at 350F for about 40 minutes.
The bread was golden and smelled so good! I let it cool for about 10 minutes in the pan and then tipped it on a rack. It's a very soft loaf so tipping has to be done gently!
Let it cool a bit and then peel away! The bread had a light and delicate crumb. I liked the taste of the seasoning on top but felt some of it would have worked better in the filling itself which was more creamy and very mild-tasting. Also, the recipe called for additional salt added to the Everything Bagel seasoning and I think that made it too salty for just the topping. Chris agreed. Eric and Tom are very partial to salt so I don't think that bothered them at all!
Here's the promised link:
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