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Poppy Seed Loaf Recipe
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||1 Tablespoon (105Â°-115Â°F)|
|Flour||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Grated orange peel||1 Teaspoon|
|Unsalted butter||2 Tablespoon, softened|
|Warm milk||1 Tablespoon (105Â°-115Â°F)|
|Egg||1 , separated|
|Egg yolk||1 , beaten|
|Unsalted butter||2 Tablespoon|
|Poppy seeds||1⁄3 Cup (5.33 tbs)|
|Chopped candied orange peel||2 Tablespoon|
|Chopped almonds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2325 Calories from Fat 866
% Daily Value*
Total Fat 98 g151.1%
Saturated Fat 38.3 g191.6%
Trans Fat 0 g
Cholesterol 528.1 mg
Sodium 1109.6 mg46.2%
Total Carbohydrates 315 g105%
Dietary Fiber 25.8 g103.2%
Sugars 88.7 g
Protein 55 g109.6%
Vitamin A 43% Vitamin C 80.3%
Calcium 97.6% Iron 112.6%
*Based on a 2000 Calorie diet
2 Stir in yeast mixture, butter, warm milk, and egg yolk. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Prepare the poppy seed filling: cream butter and honey together in small mixing bowl. Add the cream, poppy seeds, orange peel, and almonds. Mix thoroughly.
6 Punch down dough. Roll the dough into a rectangle 6x12 inches. Beat egg white until it forms stiff peaks. Fold egg white into poppy seed mixture.
7 Spread the poppy seed mixture evenly on the dough, leaving a 1-inch border all around. Roll up the dough jelly-roll style; pinch sides and ends to seal. Place on greased baking sheet.
8 Cover; let rise in a warm place 30 minutes or until double. Brush egg-yolk mixture on loaf. Bake in a preheated 350°F oven 30€”40 minutes or until done. Cool on wire rack.