Poppy Seed Beer Bread Food

NORMA'S POPPY SEED BREAD

Steps:

• Combine the sugar, oil, eggs, evaporated milk and vanilla in a mixing bowl and beat until smooth.
• Sift the flour, baking powder and salt together.
• Add to the sugar mixture and mix well. Add the poppy seeds and mix well. Spoon into 2 greased loaf pans. Bake at 325 degrees for 50 to 60 minutes.

POPPYSEED BREAD

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.

POPPY SEED BEER BREAD

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).

POPPY SEED BREAD III

Steps:

• Mix together the flour, 2 1/4 cups white sugar, baking powder, salt, milk, 1 1/2 teaspoons vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 teaspoons butter flavoring and 1 1/2 teaspoons almond flavoring. Beat with an electric mixer for 1 to 2 minutes.
• Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350 degrees F (175 degrees C). Cool for 3 minutes and top with the orange glaze.
• To make Orange Glaze: Mix together 1/4 cup orange juice, 3/4 cup sugar, 1/2 teaspoon vanilla, 1/2 teaspoon butter flavoring and 1/2 teaspoon almond flavoring.

NANA'S POPPY SEED BREAD

Steps:

• Preheat oven to 325.
• In a large bowl mix all ingredients together.
• Put in a buttered 2 9"loaf pans and bake for@ 45 minutes, testing with a toothpick for doneness.
• Let cool and slice.
• ENJOY.

SWEET POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees.
• With electric mixer, combine oil, applesauce, and sugar.
• Add almond, butter, and vanilla flavorings.
• Blend in milk.
• Add eggs and blend until combined.
• Add flour and baking powder.
• Blend in poppy seeds.
• Spray two loaf pans with nonstick spray, or prepare muffin pan with nonstick spray or muffin papers.
• Bake bread at 350 degrees for 55-60 minutes (muffins take about 20-25 minutes).
• Pour glaze on bread or muffins while still warm. I do this a little bit at a time so the bottom doesn't get soggy.

POPPY SEED BREAD

Steps:

• In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.

SESAME, SUNFLOWER & POPPY SEED BLOOMER

Steps:

• Mix the flour, yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Mix in the seeds. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
• Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
• Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball, then cover and leave for 10 mins.
• Shape by flattening the dough into a rectangle about 25 x 19cm using your knuckles. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Seal both ends by pressing down firmly with the side of your hand. Lay the loaf on a baking parchment-lined baking sheet with the join underneath. Using a very sharp knife, make 7-8 diagonal slashes down the length of the loaf, deep enough to open up slightly. Cover and leave for 40-45 mins, or until about doubled in size. Finish by brushing between slashes with water, then sprinkling with alternate lines of seeds.
• Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.