Poppy Seed Braid Food

POPPY SEED BRAID

Steps:

• Dissolve yeast in warm water.
• Add sugar, salt, oil and 3 cups four, mix well.
• Add enough remaining dough to make dough easy to handle.
• turn out dough into lightly floured, cloth covered surface and knead till smooth and elastic.
• Place dough in oiled bowl and brush top with oil.
• Cover dough with a damp cloth, and let dough rise 1 hr, or until doubled.
• Punch down dough and divide into fourths.
• Divine each fourth into 3 equal parts and shape into a 10 inch strand.
• Braid each group of strands on greased baking sheet.
• Brush each braid with honey and sprinkle on poppy seeds.
• Let braids rise 30 minutes, or until doubled.
• Heat oven to 375F and bake approx 30 minute Loaves should be golden brown and sound hollow when tapped.

POPPY SEED BRAID

Steps:

• 1. To proof the yeast, combine warm water and yeast. Stir slowly to combine. Set aside for 5 minutes.
• 2. Scald the milk in a small saucepan, then add the butter and honey; cool to 110 degrees F to 115 degrees F (43 degrees C - 46 degrees C).
• 3. Place the flour and salt into the Vitamix Dry Grains container and secure lid.
• 4. Select Variable 1.
• 5. Turn machine on and slowly increase speed to Variable 6.
• 6. Blend until a hole forms in the center of the mixture, about 5 seconds.
• 7. Select Variable 3.
• 8. Turn machine on and remove the lid plug. Pour egg, yeast mixture, and milk mixture through the lid plug opening. Stop machine and replace the lid plug.
• 9. Select High speed. Slowly turn the machine On and Off two times. Stop machine and remove lid.
• 10. While the dough rests, lightly grease a large bowl with vegetable cooking spray or shortening.
• 11. Use a wet nylon spatula to scrape the sides of the Vitamix container. Pull the dough away from the container sides and into the center of the mixture. Replace lid.
• 12. Select High speed. Slowly turn machine On and Off five times.
• 13. Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry. Repeat process five times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.
• 14. To remove the dough from the container, turn the machine On and Off five times (to assist in lifting the dough up and away from the blades). Invert the container over the greased bowl and allow the dough to fall into the bowl. Turn the dough once to coat the entire surface; cover with a clean kitchen towel and let rise for 20 to 30 minutes.
• 15. Transfer the dough to a floured work surface. Roll it into a large rectangle, turning and flouring often, about 9-inches x 15 inches (23 cm x 38 cm) in size.
• 16. Cut the dough lengthwise into thirds, so that you have 3 strips 9-inches x 5-inches (23 cm x 13 cm) in size (a pizza cutter works well for this).
• 17. Spread the center of each section with the Poppy Seed Filling. Dampen both ends of each strip and also dampen one long side with warm water.
• 18. Roll each third lengthwise so that the poppy seeds are rolled inside jelly roll style. Seal the wet edges and then seal both ends of the strands.
• 19. Line up the three strands on a parchment paper lined baking sheet (seam sides down). Braid the 3 strands loosely so the dough has room to expand. Seal the ends with your fingers and some additional water and tuck the sealed portion under the braid so the strands won't come apart during baking.
• 20. Cover with a clean, dry kitchen towel and let rise for about 20 to 25 minutes.
• 21. Brush braid surface with the egg and milk mixture. Bake in a heated 350 degrees F (180 degrees C) oven for 35 to 40 minutes or until golden brown and braid reaches an internal temperature of 190 degrees F (88 degrees C) when tested with an instant read thermometer.
• 22. Cool on a wire rack 10 minutes, then very carefully slide from the pan and allow to cool completely on a wire rack before slicing.

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.

ONION POPPY SEED RING

Steps:

• Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours.
• Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30x4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely.
• Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours.
• Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired.
• Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.