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Easy Poppy Seed Yeast Bread Recipe
|Active dry yeast||1⁄2 Ounce (Two 1/4 Ounce Packages)|
|Warm water||1 Cup (16 tbs) (105 To 110 Degrees Fahrenheit)|
|Undiluted evaporated milk||12 Ounce (1 1/2 Cups Carnation Brand)|
|Margarine||3 Tablespoon, softened|
|Granulated sugar||3 Tablespoon|
|Poppy seeds||1⁄4 Cup (4 tbs), divided|
|All purpose flour||5 1⁄2 Cup (88 tbs), divided|
Serving size: Complete recipe
Calories 3694 Calories from Fat 732
% Daily Value*
Total Fat 84 g129%
Saturated Fat 24.8 g123.8%
Trans Fat 0 g
Cholesterol 98.6 mg
Sodium 4339.1 mg180.8%
Total Carbohydrates 620 g206.5%
Dietary Fiber 28.4 g113.6%
Sugars 82.2 g
Protein 109 g218.4%
Vitamin A 48% Vitamin C 11.5%
Calcium 151.9% Iron 213.3%
*Based on a 2000 Calorie diet
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.