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Poppy Seed Loaf Recipe
|All purpose flour||5 3⁄4 Cup (92 tbs)|
|Active dry yeast||2 Tablespoon (2 Package)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Poppy seed||3⁄4 Cup (12 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Lemon peel||1 Teaspoon, grated|
|Egg white||1 , beaten|
Serving size: Complete recipe
Calories 5293 Calories from Fat 1633
% Daily Value*
Total Fat 185 g284.4%
Saturated Fat 40.5 g202.4%
Trans Fat 9 g
Cholesterol 668.3 mg
Sodium 2650.8 mg110.4%
Total Carbohydrates 771 g257.1%
Dietary Fiber 52.1 g208.5%
Sugars 175.8 g
Protein 153 g306.7%
Vitamin A 21.6% Vitamin C 13.5%
Calcium 222.6% Iron 289%
*Based on a 2000 Calorie diet
Heat milk, sugar, shortening, find salt just till warm (115-120°); stir constantly.
Add to dry mixture.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir In enough remaining flour to make a moderately stiff dough.
Turn out onto lightly floured surface; knead till smooth (5 to 10 minutes).
Shape into ball.
Place in greased bowl; turn once.
Cover; let rise in warm place till double, (about 1 hour).
Meanwhile, pour 1 cup boiling water over poppy seed; let stand 30 minutes.
Place in blender container; cover and blend till ground.
Combine poppy seed, nuts, honey, and lemon peel.
Fold in egg white.
Punch dough down.
Divide in half.
Cover; let rest 10 minutes.
On lightly floured surface roll one half to 24x8-inch rectangle; spread with half the poppy seed mixture.
Roll up jelly-roll style, starting with 8-inch side; seal.
Place, seam side down, in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.
Repeat with remaining dough and filling.
Cover; let rise till double (30 to 45 minutes).
Bake at 350° for 35 to 40 minutes.
Remove from pans; cool