* Exported from MasterCook *
Bread, Poppy Seed
Recipe By :Erika Bruce
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups whole milk
111 grams honey -- (1/3C)
2 tablespoons grated lemon zest -- plus
4 teaspoons lemon juice
1 large egg
1 1/2 teaspoons instant yeast
1 teaspoon vanilla extract
325 grams all-purpose flour -- plus more as needed, (2 1/2C)
6 tablespoons salted butter -- cut into 6 pieces, room
temp, (3/4 stick)
1 1/4 teaspoons kosher salt -- divided
130 grams poppy seeds -- (1C)
71 grams white sugar -- (1/3c)
83 grams powdered sugar -- (2/3c)
4 teaspoons lemon juice
This bread, with its inner swirl of poppy seed filling, has a touch
of richness from milk and butter and a subtle sweetness from honey.
It's great sliced and served for breakfast or brunch.
Active: 1 hr
Total: 3 1/2 hrs
Serving Size: 1 3/4 lb
In a medium saucepan, combine the milk, honey and lemon zest. Warm
over medium, whisking frequently, until the honey dissolves and the
mixture is just warm to the touch, about 2 minutes; do not bring to a simmer.
Remove from the heat and measure 3/4 cup of the mixture into the bowl
of a stand mixer; leave the remainder in the saucepan and set aside.
Mist a large bowl with cooking spray and set aside.
To the mixer bowl, whisk in the egg, yeast and vanilla. Add the flour
and 1 teaspoon of salt. Mix with the dough hook on low until an
evenly moistened dough forms, about 2 minutes; the dough should be
sticky to the touch but should not cling to the sides of the bowl. If
the dough feels too wet, knead in more flour 1 tablespoon at a time.
Increase to medium and add the butter 1 piece at a time, mixing until
fully incorporated after each; if the butter clings to the bowl,
scrape down the sides.
After all the butter has been added, continue mixing until the dough
is smooth and silky, about 2 minutes.
Transfer to the prepared bowl, cover with plastic wrap and let rise
in a warm, draft-free spot until the dough doubles in size, 1 1/2 to 2 hours.
Meanwhile, using an electric spice grinder, process the poppy seeds
in 3 batches, grinding until fine and powdery, about 15 seconds; add
each batch to the remaining milk mixture in the saucepan.
Add the white sugar and the remaining 1/4 teaspoon salt, then set the
pan over medium and cook, stirring occasionally with a silicone
spatula, until simmering and thick enough that the spatula leaves a
clear trail when drawn through the center, 3 to 5 minutes.
Transfer to a medium bowl and let cool to room temperature; the
mixture will continue to thicken as it cools.
When the dough has doubled in size, heat the oven to 325F with the
rack in the middle position. Line a baking sheet with kitchen parchment.
On a counter dusted generously with flour, use a rolling pin to roll
the dough to a 12" square about 3/8" thick. Spread the poppy seed
filling in an even layer on the dough, leaving a 1/2" border along all edges.
Starting with the side closest to you, roll the dough into a tight
cylinder; pinch the seam to seal. Transfer seam side down to the
prepared baking sheet. Pinch the open ends to seal, then tuck the
pinched seams under.
Loosely cover with plastic wrap and let rise in a draft-free spot
until almost doubled in bulk, about 30 minutes.
Using a sharp paring knife, make 1 shallow diagonal cut, about 4"
long, in the center of the loaf; cut through only the outermost layer
of dough to reveal the poppy seed filling just underneath. Make 2
more evenly spaced cuts on each side of the center one, for a total of 5 cuts.
Bake until the bread is deep golden brown, 35 to 45 minutes; if you
have an instant thermometer, the center of the loaf should reach
200F. Let cool completely on the baking sheet on a wire rack, at least 1 hour.
In a small bowl, whisk together the powdered sugar and lemon juice.
Drizzle the glaze onto the loaf. Let dry for about 30 minutes.
Tip: Don't try to grind the poppy seeds in a food processor, as the
seeds won't break down. An electric coffee grinder dedicated to spice
grinding is the best tool for the task. Don't use butter* *that's not
at room temperature. If the butter is cold and firm, it won't
incorporate properly into the dough. Finally, don't use a serrated
knife to slash the loaf before baking, as the blade will tug at the
dough and make ragged cuts; a sharp paring or carving knife is a better choice.
S(Internet address):
"https://www.177milkstreet.com/recipes/poppy-seed-bread";
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Per Serving (excluding unknown items): 207 Calories; 8g Fat (34.4%
calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber;
24mg Cholesterol; 184mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2018 - 1029