BLUE RIBBON POPPY SEED CHEESE BREAD
The recipe for this moist and delicious bread won me a blue ribbon at the Los Angeles County Fair. I make several batches at once and freeze them for later use or to give as gifts.-Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, mustard and salt; add to creamed mixture alternately with milk. Fold in cheese, onion and poppy seeds., Transfer to a greased 9x5-in. loaf pan; sprinkle with paprika. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 194 calories, Fat 10g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 248mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
SWISS POPPY SEED BREAD
The recipe is only for the bread, but you could easily add some ham to it to make a great sandwich.
Provided by Suzanne Larsen
Categories Savory Breads
Time 40m
Number Of Ingredients 8
Steps:
- 1. Cut a piece of aluminum foil large enough to hold the French bread loaf and a couple inches extra on each end.
- 2. Preheat the oven to 325 degrees F.
- 3. With a serrated knife, slice the bread diagonally in 1-inch slices.
- 4. Place the bread in the middle of the aluminum foil.
- 5. Insert half of a Swiss cheese slice between each slice of bread.
- 6. Melt the butter in a saucepan. Turn the heat to low.
- 7. To the butter, add the minced onion, mustard, lemon juice, poppy seed and season salt.
- 8. Remove the saucepan from the stove, and pour a little bit of the mixture between each slice.
- 9. At this point, if you wanted to turn this into a sandwich, you would place a piece of deli ham between each slice of bread.
- 10. Wrap the aluminum foil around the bread, but do not cover it completely.
- 11. Bake for 30 minutes.
- 12. Remove the bread from the oven and serve immediately. This bread is addictive!
POPPY SEED BREAD II
A very good poppy seed bread. The glaze makes it special.
Provided by Pat Heldenbrand
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
- Mix the flour, salt, baking powder, eggs, milk, vegetable oil, white sugar, poppy seeds, 1 1/2 teaspoons of the vanilla, lemon and butter flavoring. Stir until just combined and pour the batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Cool for 5 minutes then poke holes in the top of the bread with a meat fork and pour glaze over tops.
- To Make Glaze: Mix the orange juice, confectioner's sugar, and the remaining 1/2 teaspoon each of the vanilla, butter and lemon flavorings. Use immediately to pour over the still warm loaves.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 28.6 g, Cholesterol 19.6 mg, Fat 8.4 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 153.1 mg, Sugar 18.8 g
SWISS POPPY SEED BREAD
Make and share this Swiss Poppy Seed Bread recipe from Food.com.
Provided by Mamie37
Categories Breads
Time 35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Cut loaf of French bread into 10 slices, 3/4 of the way through.
- Insert slices of Swiss Cheese between each of the bread slices.
- Saute onion in butter until transparent, not brown.
- Add poppy seed to butter.
- Spoon butter/onion/poppy seed mixture between the slices of bread and cheese.
- Wrap in foil.
- Bake at 300 degrees until the cheese melts and the bread is hot throughout, about 20-25 minutes.
POPPY SEED CHEESE BREAD
This easy-to-make bread goes well with a salad luncheon or a casserole dinner. But I especially like to serve it with spaghetti and pasta dishes. The cheese topping is its crowning glory! -Elaine Mundt, Detroit, Michigan
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- Dissolve yeast and sugar in water. Combine milk, shortening and salt; stir into yeast mixture. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough; press into a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Combine cheese, egg, milk and onion; spread over dough. Sprinkle with poppy seeds. Bake 15-20 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 163 calories, Fat 8g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 267mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
POPPY-SEED ONION CHEDDAR BREAD
Steps:
- Preheat oven to 350°F. Grease and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
- Chop onions and in a large skillet cook in butter with 1/2 teaspoon salt over moderate heat, stirring occasionally, until softened and pale golden, about 15 minutes. Cool onions.
- Into a bowl sift together flour, cornmeal, mustard, baking powder, and remaining teaspoon salt. Stir in poppy seeds and Cheddar. In a small bowl lightly beat eggs and stir in milk. Add milk mixture and onion mixture to flour mixture, stirring until just combined.
- Pour batter into loaf pan. Bake bread 1 1/4 hours, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes. Turn out bread onto rack and cool completely.
POPPY-SEED SWEET BREAD
Categories Mixer Dairy Egg Dessert Bake Poppy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 2 (12-inch) loaves
Number Of Ingredients 23
Steps:
- Make dough:
- Stir together water and 1 teaspoon sugar in a small bowl. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
- Beat together butter and remaining 1/2 cup sugar in mixer at medium speed until pale and fluffy. Add yolks, vanilla, salt, and zest, beating until combined, then add yeast mixture. Reduce speed to low and add flour (2 1/2 cups) and milk, alternating in 2 batches and mixing until combined. Increase speed to medium and beat until dough is shiny and elastic, 4 to 6 minutes. (Dough will be very soft and sticky.)
- Scrape down side of bowl and cover bowl with plastic wrap and a kitchen towel. Dust dough with 2 tablespoons flour. Let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours.
- Make filling while dough rises:
- Bring raisins, cream, zest, and juice to a simmer in a 1-quart heavy saucepan over moderate heat, stirring occasionally. Remove from heat and let stand until most of cream is absorbed, about 20 minutes.
- Stir mixture into poppy-seed filling in a bowl.
- Assemble loaves:
- Line a 17- by 12-inch baking sheet with parchment paper.
- Punch down dough with a lightly oiled spatula and divide into 2 equal pieces. Roll out 1 piece on a well-floured surface with a floured rolling pin to a 12- by 9-inch rectangle (about 1/4 inch thick) with a long side nearest you.
- Spread half of filling evenly over dough with offset spatula, leaving a 1/2-inch border all around edge. Beat together yolk and cream for egg wash and brush on long border nearest you.
- Starting with long side farthest from you, roll dough toward you into a snug log, pinching firmly along egg-washed edge to seal. Pinch ends of loaf together and arrange lengthwise on baking sheet, off center and seam side down. Tuck ends under slightly. Form a second loaf in same manner, spacing loaves about 4 inches apart. Chill remaining egg wash to use later. Loosely cover with buttered plastic wrap and let rise in a warm, draft-free place until loaves double in bulk, about 1 hour.
- Put oven rack in middle position and preheat oven to 350°F.
- Cut 3 steam vents, spaced 3 to 4 inches apart, in each loaf with a sharp knife, then brush loaves with remaining egg wash. Bake until crusts are deep golden brown and bottoms sound hollow when tapped, about 45 minutes. Transfer to a rack and cool to room temperature.
POPPY SEED BEER BREAD
I first had this recipe about 25 years ago the first time my older sister had a family dinner at her home when she was just out of college. I've tried another beer bread from this site, but I like this one better. It even got great reviews from my picky friend that doesn't like most beer breads. It also makes the most amazing grilled cheese sandwiches..just slice it thin after it's completely cooled. Based on results from a reviewer, I suggest you use a glass loaf pan or reduce the cooking time slightly if using metal.
Provided by karen
Categories Breads
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients except poppy seeds and sesame seeds.
- Carefully mix in 1 tbsp poppy seeds. Do not over mix.
- Spray loaf pan with cooking spray.
- Sprinkle sesame seeds evenly across the bottom of the loaf pan.
- Pour dough into loaf pan.
- Lightly sprinkle the top with poppy seeds & sesame seeds.
- Bake for 1 hour and 15 minutes.
- NOTE: Original recipe did not include the sesame seeds on the bottom of the loaf, but I like them. The original recipe also stated that sesame seeds could be used instead of poppy seeds mixed into the loaf & on top (eliminating the poppy seeds completely from the recipe).
Nutrition Facts : Calories 238.9, Fat 1.5, SaturatedFat 0.2, Sodium 127.3, Carbohydrate 47.5, Fiber 1.6, Sugar 9.6, Protein 5.5
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