- Associated Press - Thursday, October 18, 2012

When baking season brings thoughts of savory loaves of bread hot from the oven, we often overlook egg breads. But these rich, moist — and yes, eggy — loaves deserve serious consideration. They are satisfying in a way we typically associate with quick sweet breads, yet are versatile enough to accompany dinner and make delicious sandwiches.

For this recipe, we studded a basic egg bread with four varieties of seeds — sesame, sunflower, poppy and pumpkin. The seeds add a satisfying crunch without detracting from the moist crumb of the bread. If you’d rather leave out the seeds, that’s fine, too.

FOUR-SEED EGG BREAD

Start to finish: 3 hours


Servings: 16

1 tablespoon toasted sesame seeds

1 tablespoon toasted sunflower seeds

1 tablespoon poppy seeds

2 tablespoons toasted pumpkin seeds (also called pepitas)

¼-ounce packet instant yeast

½ cup warm milk

½ cup warm water

4 egg yolks

4 cups all-purpose flour

2 tablespoons toasted sesame oil

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