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 BREAD WITH GLAZE
This recipe was given to my mom from our neighbor. The bread is so sweet and delicious! It's still very scrumptious if you choose not to use the glaze. They are the BEST GUARANTEED!
Provided by Christina Jun
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 24
Number Of Ingredients 16
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.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 42 g, Cholesterol 24.5 mg, Fat 13.8 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 191.5 mg, Sugar 29.7 g
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.
BREAD MAKER LEMON POPPY SEED LOAF
Make and share this Bread Maker Lemon Poppy Seed Loaf recipe from Food.com.
Provided by dudmeister
Categories Quick Breads
Time 1h45m
Yield 2 lb, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients, in the order listed above, in your bread pan fitted with a kneading paddle. Set bread machine to "quick" or "cake" setting. (approx 20 minutes knead time + 70 minute bake time).
- After batter has mixed for about 4 minutes, stir sides and bottom of pan with a rubber scraper to ensure complete mixing.
- When mixing is complete, remove paddle and let bake.
- When alarm sounds, your loaf is ready! (if not ready, use the "bake" setting on the machine to add 10-15 minutes at a time until done.) Remove from pan and place on a wire rack to cool.
- Optional: while still warm, glaze with a mixture of 1/4 c lemon juice + powdered sugar to desired consistency.
Nutrition Facts : Calories 277.4, Fat 9.2, SaturatedFat 2.1, Cholesterol 47.1, Sodium 168.7, Carbohydrate 44.4, Fiber 0.7, Sugar 26, Protein 4.7
CARROT POPPY SEED BREAD ( BREADMAKER 1 1/2 LB. LOAF)
Make and share this Carrot Poppy Seed Bread ( Breadmaker 1 1/2 Lb. Loaf) recipe from Food.com.
Provided by Mercy
Categories Yeast Breads
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by manufacturer, adding carrots with milk.
- Select Basic/White cycle.
- Use Medium crust color.
- Adjust dough consistency, if needed.
- Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade.
- If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency.
- If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
- Remove baked bread from pan and cool on wire rack.
Nutrition Facts : Calories 101.9, Fat 1.6, SaturatedFat 0.8, Cholesterol 3.5, Sodium 162.3, Carbohydrate 19.1, Fiber 2.4, Sugar 1.3, Protein 3.5
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.
CORN AND POPPY SEED LOAF
A delicate and tasty bread with a golden crust sprinkled with poppy seeds.
Provided by Katja
Categories Bread Yeast Bread Recipes
Time 2h30m
Yield 12
Number Of Ingredients 12
Steps:
- In a large bowl, combine 2 cups flour, corn flour, sugar, yeast and salt. In a medium saucepan, heat milk, water and butter until warm. Stir milk mixture and egg into flour mixture. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 to 8 minutes. Knead in the poppy seeds last, reserving 1 tablespoon for topping. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Deflate the dough and turn it out onto a lightly floured surface. Form into loaf and place in a lightly greased 9x5 inch loaf pan. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 30 to 35 minutes, or until golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan, brush with melted butter and sprinkle with 1 tablespoon poppy seeds. Place on a wire rack to cool.
Nutrition Facts : Calories 245 calories, Carbohydrate 38.5 g, Cholesterol 29.4 mg, Fat 7.3 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 3.6 g, Sodium 338.8 mg, Sugar 3.4 g
CARROT-POPPYSEED CAKE WITH LEMON GLAZE
Classic carrot cake takes cues from lemon-poppy seed loaf in this elegant hybrid. It has all the warming spices of a traditional recipe, but the tiny, satisfyingly crunchy seeds replace nuts and raisins in the batter. And instead of a thick cream-cheese frosting, it's topped with delicate Meyer-lemon glaze.
Provided by Lauryn Tyrell
Time 1h30m
Yield Makes one 8-by-4-inch loaf
Number Of Ingredients 17
Steps:
- For the Cake: Preheat oven to 350°F. Butter a standard loaf pan (8 by 4 inches) and line with parchment, leaving an overhang on both long sides; butter parchment. Whisk together flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt until combined. Beat butter and both sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition, then beat 3 minutes more. Add vanilla, carrot juice, and carrots; beat until well combined, about 2 minutes. Reduce speed to low, add flour mixture, then beat in poppy seeds just until combined.
- Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool 20 minutes in pan on a wire rack set inside a baking sheet. Remove cake using parchment, transfer directly to rack, and let cool completely.
- For the Glaze: In a large bowl, whisk together confectioners' sugar and 3 tablespoons lemon juice until smooth, adding more lemon juice, teaspoon at a time, until icing is thick and pourable. Pour glaze over top.
- Sprinkle cake generously with poppy seeds and let glaze set completely, about 30 minutes; transfer to a serving platter. Cake can be stored, covered, at room temperature up to 3 days.
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