Poppyseed Bread

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Poppyseed Bread4 cups flourPinch of salt2 tablespoons sugar2 teaspoons dried

yeast6 ounces milk1 lemon, zested4 tablespoons of butter Filling:4 tablespoons

butter4 ounces poppy seed2 ounces honey1/2 cup golden raisins1/4 cup orange

zest1/2 cup ground almonds1 egg yolk3 tablespoons sugar 1 tablespoon milk Sift

the flour, salt, and sugar in a bowl. Stir in the yeast and make a well. Heat

the milk and lemon in a pan with the butter. Let mixture cool and then mix with

dry ingredients. Knead the dough mixture until smooth and elastic and cover in a

bowl. Let rise in warm place until it doubles in size. While the dough is

rising get started on the filling. Melt butter in a medium sized pan and add

all the poppy seeds except for 1 tablespoon. Add the honey, raisins and zest.

Cook on low for 5 minutes and remove from heat, add the almonds and let cool.

Cream the egg yolk and sugar together, and fold into poppy seed mixture. Begin

to roll out dough on a floured surface into a 12 by 12-inch square. Roll dough

to 1/8-inch thick. Spread your filling to within 1-inch of the edge of the

dough. Roll both ends towards the center. Brush with olive oil and cover with

plastic wrap and let rise for 1 hour. Brush with milk and sprinkle with

remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or

until golden brown. Yield: 8 to 10 servingsPrep Time: 15 minutesCook Time: 3

hours Courtesy of The Food Network

 

 

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