Poppy Seed Loaf Recipe
This Poppy Seed Loaf tastes fabulous ! Try this delicious creamy honeyed poppy seeds, almonds and orange bread for a weekend get together with your friends or any festive occasion. This will surely make your guests' eyes pop out in wonder ! Try this Poppy Seed Loaf and tell me if you like it.
Ingredients
1/2 tablespoon active dry yeast
1 tablespoon warm water (105°-115°F)
1-2 cups flour
1/2 teaspoon salt
1/3 cup sugar
1 teaspoon grated orange peel
2 tablespoons unsalted butter, softened
1 tablespoon warm milk (105°-115°F)
1 egg, separated
1 egg yolk, beaten with 1 tablespoon water
Filling
2 tablespoons unsalted butter
1 tablespoon honey
1 tablespoon cream
1/3 cup poppy seeds
2 tablespoons chopped candied orange peel
1/4 cup chopped almonds
Directions
1 Dissolve yeast in warm water. Set aside for 5 minutes. Combine 1 1/2 cups flour, salt, sugar, and orange peel in mixing bowl. Mix thoroughly.
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.
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.
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