POPPY SEED BREAD
This moist, rich bread is so delicious-it's very popular in our area. It gets golden brown and looks great sliced for a buffet. I also like to make miniature loaves to give as gifts. -Faye Hintz, Springfield, Missouri
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 195 calories, Fat 8g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
POPPY SEED ONION BREAD
Field editor Sue Ashford of Bristol, Tennessee uses her bread machine for this golden-crusted savory loaf.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 11
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 104 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
POPPY SEED FRENCH BREAD
While you likely don't have time to make bread from scratch on hurried days, you can dress up fresh store-bought bread in a jiffy with a few simple ingredients.-Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- Combine butter, Parmesan cheese, and poppy seeds; spread on both sides of each piece of bread. Place on baking sheet. Bake at 350° for 12-16 minutes, turning once.
Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 289mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
DIJON POPPY SEED CHEESE BREAD
In her Walkersville, Maryland kitchen, Marianne Kmiecik easily dresses up Italian bread with cheese, Dijon mustard and a hint of lemon juice. "Try it alongside your favorite soup or serve it as a crowd-pleasing appetizer," she says.
Provided by Taste of Home
Time 25m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- Cut bread into 1-in. slices to within 1/4 in. of bottom. In a small bowl, combine the butter, mayonnaise, mustard, lemon juice, poppy seeds and onion. Spread over each slice of bread; sprinkle cheese between the slices., Place the loaf in an ungreased 15x10x1-in. baking pan. Bake at 375° for 8-10 minutes or until the cheese is melted and the bread is crisp.
Nutrition Facts : Calories 282 calories, Fat 17g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 446mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
POPPY SEED CHEESE BREAD
This easy-to-make bread goes well with a salad luncheon or a casserole dinner. But I especially like to serve it with spaghetti and pasta dishes. The cheese topping is its crowning glory! -Elaine Mundt, Detroit, Michigan
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- Dissolve yeast and sugar in water. Combine milk, shortening and salt; stir into yeast mixture. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough; press into a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Combine cheese, egg, milk and onion; spread over dough. Sprinkle with poppy seeds. Bake 15-20 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 163 calories, Fat 8g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 267mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
SWISS POPPY SEED BREAD
Make and share this Swiss Poppy Seed Bread recipe from Food.com.
Provided by Mamie37
Categories Breads
Time 35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Cut loaf of French bread into 10 slices, 3/4 of the way through.
- Insert slices of Swiss Cheese between each of the bread slices.
- Saute onion in butter until transparent, not brown.
- Add poppy seed to butter.
- Spoon butter/onion/poppy seed mixture between the slices of bread and cheese.
- Wrap in foil.
- Bake at 300 degrees until the cheese melts and the bread is hot throughout, about 20-25 minutes.
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.
MY MOM'S POPPY SEED BREAD
This recipe was given to me by my friend, Tracy Wernsman. It is very yummy and I know holds a special place in her heart. Enjoy!
Provided by Kimke
Categories Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- Blend dry ingredients with milk and oil, beat eggs in thoroughly and add flavorings.
- Pour into 2 greased bread loaf pans. Make sure pans are greased to prevent sticking or even better, use a non-stick pan.
- Bake at 350 degrees for 1 hour and 15 minutes.
- Test with toothpick.
- Meanwhile, melt butter, add juice, sugar, vanilla and almond extract.
- Bring to a boil.
- Remain warm.
- When bread is done, drag a knife around edges of your pan, poke holes with a fork in random pattern.
- Drizzle glaze over and in cake.
- Cool thoroughly.
- Wrap in Saran Wrap.
- Refrigerate or freeze.
- Could also make muffins or smaller loaves.
SWEET POPPY SEED BREAD
This is a sweet bread, different from the popular lemon poppy seed flavor. Very simple to make and very moist and tasty! Can also be made into muffins.
Provided by JPerez
Categories Quick Breads
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 228.2, Fat 7.7, SaturatedFat 1.4, Cholesterol 28.6, Sodium 41.5, Carbohydrate 37.1, Fiber 0.6, Sugar 22.9, Protein 3
EGGNOG POPPY SEED BREAD
I love making quick breads for the holidays. I must warn you: use store bought canned or carton eggnog.The first time I made eggnog bread I used a thick premium nog sold at a local dairy. My bread came out like a brick, it was so hard I couldn't cut it. Save the good stuff for drinking unless you need a door stop!
Provided by ElaineAnn
Categories Quick Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Grease bottom only of a 9X5 loaf pan.
- Beat together all ingredients just until moistened.
- Pour into pan and bake 55 to 65 minutes or until toothpick inserted in center comes out clean; cool slightly.
- Loosen sides of loaf from pan; remove from pan.
- Cool completely on wire rack before slicing.
- Wrap and refrigerate up to 1 week.
Nutrition Facts : Calories 249.2, Fat 7.4, SaturatedFat 2, Cholesterol 33.2, Sodium 321, Carbohydrate 41.4, Fiber 1.1, Sugar 19.4, Protein 4.8
LEMON POPPY SEED BREAD
Make and share this Lemon Poppy Seed Bread recipe from Food.com.
Provided by Jules211
Categories Quick Breads
Time 1h
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven 350.
- Spray 9x5x3" loaf pan with butter falvored spray (Pam).
- Stir together zest, lemon juice.
- Measure out 1 Tbsp put in a small bowl cover and refrigerate for icing.
- Set aside remaining mixture.
- Stir together in another bowl flour, sugar, and poppy seeds.
- Make a well in the center.
- Mix the pineapple juice, almond extract, egg, oil, into the lemon juice mixture.
- Mix well.
- Pour into the flour well.
- Stir until just combined.
- DO NOT OVER MIX! IT'S SUPPOSED TO BE SLIGHTLY LUMPY!
- Bake 40- 50 minutes or until cake tester or tooth pick comes out clean.
- Remove from pan.
- Cool on rack for at least 20 minutes before glazing.
- To make glaze whisk lemon juice mixture with 1/2 cup of confectioners sugar. Whisk until smooth.
- Drizzle over loaf.
- Slice and enjoy!
Nutrition Facts : Calories 130.3, Fat 1.8, SaturatedFat 0.3, Cholesterol 26.4, Sodium 9.5, Carbohydrate 26.1, Fiber 0.6, Sugar 13.5, Protein 2.5
POPPY-SEED SWEET BREAD
Categories Mixer Dairy Egg Dessert Bake Poppy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 2 (12-inch) loaves
Number Of Ingredients 23
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.
SWISS-ONION BREAD RING
My pull-apart bread recipe is crisp and golden on the outside, rich and buttery on the inside. Thanks to store-bought dough, this cheesy bread is a cinch to make. -Judi Messina, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 loaf (12 servings).
Number Of Ingredients 5
Steps:
- Sprinkle 1/2 teaspoon poppy seeds in a greased 10-in. fluted tube pan. Cut the dough into forty 1-in. pieces; place half in prepared pan. Sprinkle with half of the cheese and onions. Top with 1 teaspoon poppy seeds; drizzle with half of the butter. Repeat layers. , Bake at 375° for 30-35 minutes or until golden brown. Immediately invert onto a wire rack. Serve warm.
Nutrition Facts : Calories 152 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 246mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
SKINNY MINNY LEMON POPPY SEED BREAD (FRUIT LOOP BREAD)
very light and yummy!! the entire loaf is a little less than 800 calories. wow. my kids think it tastes and smells like fruit loops!
Provided by KristenErinM
Categories Quick Breads
Time 45m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- squeeze juice from 2 lemons (you should get 1/3 cup). use the rinds to get your zest.
- combine all ingredients and mix.
- bake in an 8 inches loaf pan sprayed with cooking spray for 30 minute at 350.
LEMON POPPY SEED BREAD
Make and share this Lemon Poppy Seed Bread recipe from Food.com.
Provided by Meg Sweetland Baker
Categories Quick Breads
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Mix together the eggs, sugar, milk, oil, poppy seeds, and extracts.
- Sift together the flour, salt and baking powder. Add this to the egg mixture.
- Mix together 1-2 minutes.
- Preheat oven to 350°F
- Pour batter into 2 greased bread pans.
- Bake 1 hour at 350°F.
- Just before it's done, make the glaze. Mix powdered sugar, orange juice and extracts.
- Remove loaves from oven.
- Pour glaze over loaves while still in the pans.
- Cool for 30 minutes, remove from pans and cool on racks.
Nutrition Facts : Calories 324.4, Fat 14.1, SaturatedFat 2.4, Cholesterol 34.3, Sodium 222.2, Carbohydrate 44.6, Fiber 0.6, Sugar 29.1, Protein 3.6
POPPY-SEED BREAD
Make and share this Poppy-Seed Bread recipe from Food.com.
Provided by ksevksev
Categories Quick Breads
Time 1h30m
Yield 2 loafs, 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients in list before orange juice with mixer.
- Pour into two large greased loaf pans.
- Bake about 1 hour on 350 degrees F.
- Cool for 10 min.
- Poke holes with tooth pick all over breat.
- Poor Glaze over bread.
- Continue cooling for 30 minutes.
Nutrition Facts : Calories 504.4, Fat 21.4, SaturatedFat 3.5, Cholesterol 50.8, Sodium 370.4, Carbohydrate 72.4, Fiber 1.1, Sugar 46.4, Protein 6.1
SWISS CHEESE MUSHROOM BREAD
This recipe doctors up store-bought bread into a wonderful, tasty mini loaf. You can pull it apart into bite-size pieces. More Mushroom Bread Recipes »
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom loaf. Repeat cuts in opposite direction. In a bowl, combine the butter, poppy seeds, onion, mustard, salt and lemon juice. Drizzle over cut bread and into cut slits. Place mushrooms and cheese in slits. Wrap bread in foil. Bake at 350° for 15-20 minutes or until warmed.
Nutrition Facts : Calories 246 calories, Fat 16g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 402mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
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