Lemony Poppy Seed Bread (not a quickbread) recipe bread Hi Amy

[Guest guest]

> Yes Amy, I love poppy seeds, have a recipe for a bread with those in

it?.....you have a wonderful weekend..............Donna

 

Thanks, Donna! It was great to see DC in its spring splendor, and I

had a fantastic time visiting friends.

 

As for poppy seeds, try this one. The recipe is from Laurel's Kitchen

Bread Book, and it calls for fennel, but I'm not much on fennel... it

suggests substituting poppy seeds for the fennel, and that's the only

way I've made it, but I'll type it in as they have it.

 

Lemony-Fennelly Bread (aka Lemony Poppy Seed Bread)

 

2 tsp active dry yeast

1/2 c warm water

5 1/2 c finely ground whole wheat flour

1 1/2 tsp fennel seeds

2 1/2 tsp salt

1 tbsp freshly grated lemon peel

1 c warm butter milk

1/4 c honey

juice of one lemon

1 c water

2 tbsp butter

 

Dissolve the yeast in the warm water.

 

Mix the dry ingredients, including the lemon peel, in a large bowl.

 

Mix the buttermilk and honey and add them to the dry ingredients, then

stir until partially mixed. Stir the lemon juice and water together

and then add, mixing the whole together.Finally, add the yeast mixture

and combine to make a soft dough. This sequence may seem complicated,

but it protects the yeast.

 

Knead very well, add the butter in tiny chips after the dough has

become supple and elastic. Knead until completely absorbed.

 

Form the dough into a ball and place it smooth side up in the bowl.

Cover and keep in a warm, draft-free place. After about an hour and a

half, gently poke the center of the dough with your wet finger. If the

hole doesn't fill in at all or the dough sighs, it is ready for the

next step. Press flat, form into a smooth round, and let the dough

rise once more as before. The second rising will take about half as

much time as the first.

 

Press the dough flat and divide in two. Round it and let it rest until

relaxed, then deflate and shape into loaves. Place in greased 8 " x 4 "

loaf pans and let rise in a warm, draft-free place until the dough

slowly returns a gently made fingerprint. Bake about 50 minutes at 350*F.

 

My notes: Obviously, substitute an equivalent amount of poppy seeds

for the fennel. :-) This one is definitely not a quick bread, but it's

so worth the effort! It's just yummy, great sandwich or toast bread.

I use instant yeast, and add it with the flour, increasing the water

in the liquid portion by the 1/2 c warm proofing water. I use

clabbered soymilk, as I don't usually have buttermilk on hand,

although I have used the powdered buttermilk blend with fine results.

For the first rising, I use a 6 quart Rubbermaid container that I've

sprayed with oil - I can see by the markings if it's close and time

for the poke test.

 

This is the container:

http://www.restockit.com/index.asp?PageAction=VIEWPROD & ProdID=19471