Everything Bagel Bread
Add the flavor of everyone's favorite bagel to this delicious, tender bread! Using a bread machine to make the dough, and baked in a preheated cast iron dutch oven makes this the most delicious everything bagel bread!
Ingredients
- scant 2 cups warm water
- 2 tablespoons olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon coarse sea salt
- 4 cups bread flour
- 2 teaspoons bread machine yeast
- 1 egg
- 2 to 3 tablespoons everything bagel seasoning
Instructions
- In the bowl of your bread maker, combine scant 2 cups warm water, 2 tablespoons olive oil, 1 teaspoon granulated sugar, and 1 teaspoon coarse sea salt.
- Dump 4 cups bread flour on top of the liquid ingredients, and then sprinkle 2 teaspoons bread machine yeast on top of the flour.
- Place the bread pan into the bread machine and select the dough cycle.
- Once the dough cycle has completed, turn the dough onto a floured surface, and gently form the dough into a boule.
- Place the boule seam sides down on a sheet of parchment paper.
- Find a pot or bowl similar in size to the dutch oven you're using. Slightly smaller is better than larger.
- Pick up the bread boule by the corners of the parchment paper and place them into the rising pot. Cover the pot and place in a draft-free space to complete the final rise for 30 minutes.
- Meanwhile, place your dutch oven into the oven and preheat the oven to 450f.
- Once the bread has risen for 30 minutes, crack 1 egg into a small bowl and whisk until completely homogenous.
- Remove the heated dutch oven from the oven, and remove lid. Set aside for now.
- Lift the bread boule out of the rising pot by the corners of the parchment paper and carefully set into the dutch oven.
- Quickly brush the egg wash over the top of the bread boule, then generously sprinkle 2 to 3 tablespoons everything bagel seasoning on top of the egg wash.
- Replace the lid and return the dutch oven to the oven.
- Bake the bread covered at 450f for 30 minutes.
- Remove the lid, and continue to bake for another 10-15 minutes, until the crust is golden brown.
Notes
This bread is best eaten fresh but will last up to 3 days in an airtight bag.
