Everything Bagel Bread

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This is one of those recipes that I thought was going to be a gimmick, but turned out to be amazingly delicious -- a bread I dream of having on hand on those weeks when I haven't made it.

There are extra steps to this loaf, given the boiling requirement. But it was actually quite simple to do and only resulted in one extra pan to wash.

Everything Bagel Bread Loaf
Bright Eyed Baker

2 1/2 c bread flour
1 c whole wheat flour
1 T sugar
1 1/2 tsp yeast
1 1/4 tsp salt
1 1/4 c warm water
2 T olive oil

Toppings:
1 1/2 T sesame seeds
1 1/2 T poppy seeds
1 T dry onion flakes
1 T caraway seeds
1 tsp garlic powder
1/2 tsp coarse salt

Boiling:
8 c water
1 tsp baking soda
1 tsp sugar
1 tsp salt
1 egg, beaten

In a large bowl, whisk together the bread flour, whole wheat flour, sugar, yeast, and salt. Add 8 ounces (1 cup) warm water and olive oil and mix in until a dough forms. Turn out onto counter and knead for 10-15 minutes, incorporating up to 2 ounces (1/4 cup) more water (gradually) as needed to keep dough soft and fairly elastic.

Shape dough into a round and transfer to a greased bowl. Cover with plastic wrap and leave to rise for about 30 minutes; dough should become noticeably puffier but not necessarily double in size.

Line a large tray or baking sheet with parchment paper. Divide dough into 5 equal portions and use hands to flatten each portion out into a thick oval on parchment.

Cover with plastic wrap and leave to rise another 30 minutes, or until puffy. Meanwhile, generously butter bottom and sides of a 9″ x 5″ loaf pan.

Whisk together all ingredients for the everything bagel topping and use a portion of it to dust pan. Preheat oven to 350ºF.

Combine water, baking soda, sugar, and salt for boiling in a medium saucepan and bring to a boil. Lower to a simmer and, one at a time, dunk each portion of dough in for 1 minute on each side, using a large slotted spoon to flip and remove.

Transfer dough portions to pan (sitting on end), lining up as you go and brushing between each with beaten egg. Brush top surface of loaf with egg and sprinkle with the remaining seed mixture.

Bake bread in preheated oven for 30-40 minutes, until top is golden-brown and internal temperature reads over 200ºF. Cool in pan for about 20 minutes. Loosen edges with a knife or offset spatula and carefully transfer to a wire rack to finish cooling.

Serve plain, or with butter and/or cream cheese (like you would a regular bagel). Store loaf in an airtight, zip-top bag at room temperature.

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