Corn And Poppy Seed Loaf Food

CORN AND POPPY SEED LOAF

Steps:

• In a large bowl, combine 2 cups flour, corn flour, sugar, yeast and salt. In a medium saucepan, heat milk, water and butter until warm. Stir milk mixture and egg into flour mixture. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 to 8 minutes. Knead in the poppy seeds last, reserving 1 tablespoon for topping. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Deflate the dough and turn it out onto a lightly floured surface. Form into loaf and place in a lightly greased 9x5 inch loaf pan. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 30 to 35 minutes, or until golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan, brush with melted butter and sprinkle with 1 tablespoon poppy seeds. Place on a wire rack to cool.

CLEMENTINE POPPY SEED LOAF

Steps:

• Heat oven to 160C/140C fan/gas 3 and grease a 2lb loaf tin. Line the base and ends with a long strip of baking parchment.
• Beat the butter, crème fraîche, sugar and vanilla extract until pale and fluffy. Whisk in the eggs, one by one, followed by the flours, poppy seeds, zest and juice. Scrape into the prepared tin and bake on a middle shelf for 1 hr-1 hr 10 mins until a skewer poked into the centre comes out clean. Cool the cake for 20 mins in the tin, then carefully tip out and cool completely on a wire rack.
• Meanwhile, make the icing - beat together the butter, icing sugar and crème fraîche until pale and fluffy. Add half the clementine zest and beat just a couple of times to incorporate, then cover and leave in the fridge to chill until the cake is ready to ice and the icing is firm enough to spread or pipe.
• Spread the icing all over the cake or put in a food bag or piping bag, snip off the corner and pipe thick stripes over the top. Sprinkle with the remaining clementine zest, the candied peel (if you like), and a pinch more poppy seeds. Will keep in an airtight container for 2-3 days.

CHEDDAR-ONION POPPY SEED LOAF BREAD

Steps:

• Set oven to 350 degrees.
• Grease and flour a 9 x 5-inch loaf pan (shake off any excess flour in the pan).
• Melt the butter in a medium skillet with 1/2 teaspoon salt oven medium heat.
• Add in chopped onions and saute for about 15 minutes, or until pale golden; cool the onions.
• In a bowl mix together flour, cornmeal, cayenne, mustard, baking powder and remaining 1 teaspoons salt.
• Stir in cheddar cheese and poppy seeds.
• In a small bowl beat eggs, the add in half and half or milk; whisk to combine.
• Add the cream/egg mixture along with the onion/butter mixture to the flour mixture, stirring JUST until combined.
• Transfer the batter into the prepared pan.
• Bake for about 1 - 1-1/4 hours, or until the bread tests done.

LEMON POPPY SEED LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
• Sift together flour, baking soda, and salt. Set aside.
• In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
• Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

POPPY SEED SWIRL LOAF

Steps:

• Heat oven to 350°F
• Grease cookie sheet.
• In small bowl, combine poppy seed filling and lemon peel; mix well.
• Unroll dough onto floured surface, forming 13x12-inch rectangle.
• Drop poppy seed mixture by small teaspoonfuls over dough to within 1/2 inch of edges; gently spread being careful not to stretch dough.
• Sprinkle with raisins.
• Starting with one long side, loosely roll up dough; pinch edges to seal.
• Place, seam side down, on greased cookie sheet.
• Bake at 350°F for 28 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped with finger.
• Cool 30 minutes.
• In small bowl, combine powdered sugar and enough water for desired spreading consistency; blend until smooth.
• Spread frosting over top of cooled loaf.
• Let stand 5 minutes or until set.
• Cut into crosswise slices.