Polish Poppy Seed Bread
From midgelet 13 years ago
- 60 to make
- Serves 12
This delicious rich sweet yeast bread may be filled with ground nuts or poppy seeds. One can use a canned poppyseed filling or make their own. Breads may also be baked in a cake pan for a ring loaf. Best eaten warm, freezes well and easily reheats. Read more A grerat recipe for those who love to work with yeast dough! See less
Ingredients
- 8 to 10 cups of all purpose flour or more if required shopping list
- 1 Tbs active dry yeast shopping list
- 4 oz, 1 stick of butter or margarine melted shopping list
- 5 eggs room temperature shopping list
- 3/4 cup sugar shopping list
- 1 tsp salt shopping list
- 2 tsp vanilla shopping list
- 2 cups milk, may be skim ( that's all I use ) shopping list
- Filling: shopping list
- 1 lb grounds nuts such as walnuts or 1 lb poppy seeds shopping list
- 1 cup sugar shopping list
- 6 0z or 1 1/2 sticks butter or margarine shopping list
- 1 cup warm milk shopping list
- juice from a small lemon and its grated rind shopping list
- Golden or dark raisins as desired shopping list
- toppings: shopping list
- melted butter shopping list
- cinnamon and sugar shopping list
How to make it
- Prepare filling by combine either poppy seeds or nuts with remaining filling ingredients. Chill until mixture is firm. Filling may be prepared ahead of time and even frozen for future. use. This filling is great for other poppyseed cakes, strudel recipes etc
- Make dough: Dissolve yeast in 1/2 cup milk.
- Combine all dry ingredients including sugar. make a well in center and add eggs, yeast mixture, melted butter, remaining milk, vanilla and beat with a spoon. gradually add enough flour to make a dough that clings together. Knead smooth and elastic, about 5 to 8 minutes
- Place dough in an oiled bowl, turn to coat dough. Cover with a warm damp cloth and let rise double in a warm place.
- Gently punch down dough
- Cut into two pieces.
- Roll out to a large rectangle
- Spread each with 1/2 of the poppyseed or nut mixture
- Sprinkle on some raisins as desired
- Roll up jelly roll style, tuck ends under
- Place in a large loaf pan ( large 9 x5 or 10 x5 ) buttered pan seam side down
- Let rise puffy in a warm place
- Brush with melted butter
- sprinkle on some cinnamon and sugar
- Bake in a 350F about 1 hour or tested done
- Note: bread will brown quickly and it may be necessary to loosely cover with foil to prevent over browning!!
- When done, cool in pan on rack 15 minutes
- Carefully remove to cool completely
- Slice when warm ( not hot )
- Freeze one loaf for future use
- Note: dough may be place in a ring or bundt pan and baked as a ring instead of a loaf
People Who Like This Dish 5
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