CARROT POPPY SEED BREAD ( BREADMAKER 1 1/2 LB. LOAF)
Make and share this Carrot Poppy Seed Bread ( Breadmaker 1 1/2 Lb. Loaf) recipe from Food.com.
Provided by Mercy
Categories Yeast Breads
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by manufacturer, adding carrots with milk.
- Select Basic/White cycle.
- Use Medium crust color.
- Adjust dough consistency, if needed.
- Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade.
- If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency.
- If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
- Remove baked bread from pan and cool on wire rack.
Nutrition Facts : Calories 101.9, Fat 1.6, SaturatedFat 0.8, Cholesterol 3.5, Sodium 162.3, Carbohydrate 19.1, Fiber 2.4, Sugar 1.3, Protein 3.5
POPPYSEED BREAD
Provided by Michael Symon : Food Network
Categories appetizer
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- 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.
CARROT AND POPPY SEED MUFFINS
Make and share this Carrot and Poppy Seed Muffins recipe from Food.com.
Provided by Stardustannie
Categories Quick Breads
Time 30m
Yield 8 muffins
Number Of Ingredients 7
Steps:
- Pre heat oven to 180°C.
- Combine all dry ingredients and carrots in bowl.
- In separate bowl mix oil and eggs together, and then add to dry ingredients, mix till combined. (Don't over mix).
- Divide the mixture into muffin tins that have been oiled lightly with cooking spray.
- Bake in oven for 25 minutes or until skewer comes out clean.
- Cool in pan for a few minutes before transferring to wire rack to cook.
Nutrition Facts : Calories 315.6, Fat 15.8, SaturatedFat 1.5, Cholesterol 46.5, Sodium 42.9, Carbohydrate 39.7, Fiber 1.9, Sugar 19.7, Protein 4.6
POPPY SEED BREAD
Make and share this Poppy Seed Bread recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 1h45m
Yield 10 to 12 servings.
Number Of Ingredients 8
Steps:
- In a mixer bowl, beat eggs; add sugar and oil.
- Beat well.
- In a separate bowl, sift together flour, baking soda and salt.
- Add flour mixture to egg mixture alternately with evaporated milk.
- Mix in poppy seeds.
- Pour batter into a greased angel food cake pan.
- Bake at 325 degrees for 1 1/2 hours.
Nutrition Facts : Calories 668.1, Fat 38.6, SaturatedFat 7.3, Cholesterol 95.3, Sodium 373.2, Carbohydrate 72.9, Fiber 1.2, Sugar 40.5, Protein 9.2
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
CARROT AND SUNFLOWER SEED BREAD
Healthy buns which could be used for breakfast or lunch. Great for kids' lunch box. Very typical kind of bun from Scandinavia. The yeast used is fresh yeast (also called wet yeast), but dry yeast might work as well.
Provided by Kristina Mulcahy Krogh
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h23m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt.
- Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes.
- Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes.
- Brush tops of buns with 1 tablespoon milk.
- Bake in the preheated oven until golden brown, 15 to 17 minutes.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 39.4 g, Cholesterol 17.2 mg, Fat 7.3 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 1.2 g, Sodium 216.8 mg, Sugar 3.2 g
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