* Exported from MasterCook *
Bread, Lemon Poppy Seed Swirl
Recipe By :King Arthur Baking Co.
Serving Size : 15 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling*
1/2 cup whole milk -- (113g)
1/3 cup raisins -- roughly chopped, (57g)
1/2 cup poppy seeds -- ground in a spice grinder, (72g)
1/4 cup sugar -- (50g)
2 tablespoons honey -- (42g)
1 tablespoon butter -- cold, (14g)
1/4 teaspoon salt
grated lemon zest -- from 1 lemon, Note
3/4 cup plain yogurt -- full-fat, (170g)
1 tablespoon fresh lemon juice -- (14g)
1 large egg -- +
1 large egg yolk -- (white reserved for the egg wash)
2 teaspoons instant yeast -- or active dry yeast
2 teaspoons grated lemon zest
2 tablespoons granulated sugar -- (25g)
1 1/4 teaspoon salt
3 cups Unbleached All-Purpose Flour -- (361g)
4 tablespoons unsalted butter -- at room temperature, (57g)
Egg wash
1 large egg white -- (from above) beaten with 1
tablespoon water
This poppy seed-filled bread with its bright citrus flavors makes an
elegant addition to any brunch.
Tips: Lemon-scented icing is a tasty final touch. Combine 1 cup
(113g) confectioners' sugar, sifted; 1 tablespoon milk or heavy
cream; 1 tablespoon lemon juice, and 1/4 teaspoon vanilla, stirring
until smooth. Drizzle over the baked/cooled bread.
Note: *Substitute 1 cup (227g) packaged poppy seed filling mixed with
2 to 3 teaspoons freshly squeezed lemon juice, if desired
PREP: 35 mins
BAKE: 28 to 32 mins
TOTAL: 2:43
YIELD: 1 large loaf
To make the filling: Place all of the filling ingredients in a small
saucepan and bring to a boil over medium heat, stirring constantly.
Once the mixture thickens remove it from the heat. Transfer it to a
small bowl or storage container and refrigerate while you make the dough.
To make the dough: In a large bowl, combine the yogurt, lemon juice,
egg and egg yolk, yeast, lemon zest, and sugar.
Stir to combine, then add the salt, flour, and butter. Mix and knead
until a soft, smooth dough forms, about 8 to 10 minutes. Cover and
let rise until doubled, about 1 hour.
To shape the bread: Gently deflate the dough and roll it into a
rectangle 30" long and 6" wide.
Spread the filling over the dough, leaving 1/2" of one long edge
uncovered. Roll the dough toward the uncovered edge and pinch the
seam to seal it.
Line a large baking sheet (e.g., a half sheet pan) with parchment.
Grease the outside of a 2" to 2 1/2" metal biscuit cutter and place
in the center of the pan. Mark the dough in 1" increments.
Using unflavored dental floss, slice the dough by placing it under
the log, crossing the ends over your mark, and pulling until the
floss slices through the dough.
Place the dough slices around the greased cutter, just barely
touching, in two concentric circles. Depending on the exact size of
the slices and the size of your pan, you'll probably have some slices
left over. Layer them on top of the circles for a two-tier loaf; or
simply bake them separately, in a round cake pan.
Cover with greased plastic and let rise for 40 minutes, until puffy
looking. While the dough is rising, preheat the oven to 350F.
When the dough is ready, uncover it and brush the top lightly with
the egg wash.
To bake: Bake the bread for 28 to 32 minutes, until golden brown all
over. Remove from the oven and cool on a rack.
Store the bread, well wrapped, at room temperature for a couple of
days; freeze for longer storage.
SERVING SIZE: 2 pieces, 72g
SERVINGS PER BATCH: 15
Cal 216, Fat 4g, Carb 36g, Sod 213mg, Fiber 1g, Pro 4g
S(Internet address):
https://www.kingarthurbaking.com/recipes/lemon-poppy-seed-swirl-bread-recipe
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Per Serving (excluding unknown items): 212 Calories; 8g Fat (31.6%
calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber;
41mg Cholesterol; 242mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 1024