Easy Poppy Seed Yeast Bread Recipe
Easy Poppy Seed Yeast Bread has a fine taste. Easy Poppy Seed Yeast Bread gets its taste from four mixed with eggs and poppy seeds. Easy Poppy Seed Yeast Bread is cherished by many people.
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1 Cup (16 tbs) | |
| Evaporated milk | 1 1/2 Cup (16 tbs) | |
| Margarine | 3 Tablespoon, softened | |
| Granulated Sugar | 3 Tablespoon | |
| Salt | 2 Teaspoon | |
| Poppy seeds | 1/4 Cup (16 tbs), divided | |
| All purpose flour | 5 1/2 Cup (16 tbs), divided | |
| Egg white | 1 | |
| Water | 1 Tablespoon |
Directions
In large mixer bowl, dissolve yeast in warm water.
Add evaporated lowfat milk, margarine, sugar, salt and 3 tablespoons poppy seeds.
Gradually add 3 cups flour, beating on medium speed until almost smooth (about 1 minute).
Add remaining 2 to 2 1/2 cups flour to form a stiff dough.
Use spatula to push dough down off beater stems.
Cover bowl; let rise in warm, draft-free place (80° to 85 °F) for 30 minutes.
Stir for 2 minutes.
Divide dough equally into 2 greased 81/2 x 4 1/2 x 2 1/2 inch loaf pans.
Push dough into corners and pat tops until smooth.
In small bowl, combine egg white and water; brush tops of loaves.
Sprinkle with remaining 1 tablespoon poppy seeds.
Let dough rise for 25 minutes.
Bake at 375°F for 20 to 30 minutes or until loaves are brown and sound hollow when tapped.
Remove from pans; cool completely on wire rack.
Add evaporated lowfat milk, margarine, sugar, salt and 3 tablespoons poppy seeds.
Gradually add 3 cups flour, beating on medium speed until almost smooth (about 1 minute).
Add remaining 2 to 2 1/2 cups flour to form a stiff dough.
Use spatula to push dough down off beater stems.
Cover bowl; let rise in warm, draft-free place (80° to 85 °F) for 30 minutes.
Stir for 2 minutes.
Divide dough equally into 2 greased 81/2 x 4 1/2 x 2 1/2 inch loaf pans.
Push dough into corners and pat tops until smooth.
In small bowl, combine egg white and water; brush tops of loaves.
Sprinkle with remaining 1 tablespoon poppy seeds.
Let dough rise for 25 minutes.
Bake at 375°F for 20 to 30 minutes or until loaves are brown and sound hollow when tapped.
Remove from pans; cool completely on wire rack.
Chef
