Poppy Seed Bread I Food

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.

POPPY SEED BREAD WITH GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
• Mix together flour, salt, baking powder, poppy seeds, butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.
• Bake at 350 degrees F (175 degrees C) for one hour. Cool 5 minutes. Poke holes in top of loaves and pour glaze over.
• To make glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla. Add enough confectioners' sugar to make glaze.

POPPY SEED BREAD I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 x 5 inch loaf pans.
• Mix the flour, salt, sugar, and soda in a mixing bowl. Add vanilla, milk, eggs, and oil. Beat for five minutes with an electric mixer. Stir in the poppy seeds. Pour batter into loaf pans.
• Bake for one hour. Cool on wire racks.

FLAX POPPY SEED BREAD RECIPE

Steps:

• In a large bowl, in the bowl of a stand mixer fitted with a dough hook whisk together with flour, instant yeast, granulated sugar, salt and baking powder. With the mixer on medium-low speed, slowly pour in the warm water. Once all the water has been added, increase speed to medium and knead until a smooth, soft dough forms and begins to pull away for the sides of the bowl, about 6 minutes. Form the dough into a round and place into a large, lightly oiled bowl and turn to lightly coat on all sides. Cover with plastic wrap and set at warm room temperature to rise until doubled in size, about 1 hour. Using a bit of the melted butter, brush the inside and sides of a ring mold or an 8-inch cake pan. Gently deflate the risen dough and form into a 7-inch round. If making a ring, make a hole in the center and fit into a ring pan. To make a boule, shape the dough into a 7-inch round and place in cake pan. Brush top and sides of dough with butter, you may not use all the remaining butter. Sprinkles with seed mixture and set the dough aside to rise at warm room temperature until the dough fills the pan and has risen over the top of the pan 1-2 inches, about 30-45 minutes. Preheat oven to 375°F. Bake bread in preheated oven for 40 minutes and well browned. Remove loaf from oven and from pan. Cool completely on a wire rack.

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F . Line the bottom of two 9-inch loaf pans with a piece of parchment or wax paper. Spray the sides of the pan lightly with cooking spray.
• Mix together flour, salt, baking powder and poppy seeds. In a separate bowl mix together the sugar, milk, eggs, lemon juice, lemon zest, oil, and vanilla.
• Add the wet ingredients and stir until just combined. Divide batter evenly between the prepared pans.
• Bake for 50 minutes - 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool for 5 minutes before inverting onto a wire rack.

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.

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 WITH LEMON GLAZE AND ALMONDS

Steps:

• Pre-heat oven to 350 degrees. Grease bottom only of two standard 9" x 5" loaf pans.
• Mix dry ingredients together, then add eggs, extracts, milk, and oil and stir together just until all ingredients are moistened, scraping down the sides of the bowl once or twice. If you use a mixer, use low speed. You do not want to over-mix. The mixture will have the consistency of cake batter.
• Pour in loaf pans and bake for approximately one hour until toothpick or cake tester comes out clean.
• Make the glaze while the bread is baking because you will put it on the bread while it's still pretty warm. I like to put the glaze in a small pitcher for easy, even pouring.
• When the bread comes out of the oven and while still in the pan, let it cool for 5 minutes, then poke holes in it with a skewer or fork with skinny tines and pour glaze over the top. If you want to garnish with sliced almonds, glaze lightly, add almonds and glaze again to make the almonds stick.
• Let cool completely in the pan. To remove from pan run knife along edges of the loaf to loosen and turn the pan on side, tap and remove.
• Makes 2 nice loaves that can be cut into 16 slices. Freezes well, in fact, freezing seems to enhance the flavors.

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 SWEET BREAD

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.