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
POPPY SEED LOAF
This is a white yeast bread with a sweet poppy seed filling.
Provided by Ruth Uitto
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- In a saucepan, heat together milk, sugar, shortening, and salt until warm.
- Combine 2 cups of the flour and the yeast in a large mixing bowl. Stir in warm milk mixture. Add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of remaining flour as you can. Turn out onto a lightly floured surface. Knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes. Place dough in a lightly greased bowl, and turn once to grease surface. Cover, and let rise in a warm place until doubled.
- Meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. Drain thoroughly, and place in a blender. Grind. In a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest. Beat 1 egg white until stiff, and fold into poppy seed mixture.
- Punch down dough, and divide in half. Cover, and let rest for 10 minutes. On a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle. Spread with half the poppy seed mixture. Roll up jelly roll style, starting with the narrow edge. Seal the edge. Place seam side down, in a greased 8 x 4 inch loaf pan. Repeat with the other half of the dough. Cover. Let rise for 30 to 45 minutes, or until doubled.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 30.9 g, Cholesterol 24.5 mg, Fat 7.5 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 116.2 mg, Sugar 8.1 g
CHEDDAR-ONION POPPY SEED LOAF BREAD
Make and share this Cheddar-Onion Poppy Seed Loaf Bread recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time P1DT25m
Yield 1 (9x5-inch) loaf
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Grease and flour a 9 x 5-inch loaf pan (shake off any excess flour in the pan).
- Melt the butter in a medium skillet with 1/2 teaspoon salt oven medium heat.
- Add in chopped onions and saute for about 15 minutes, or until pale golden; cool the onions.
- In a bowl mix together flour, cornmeal, cayenne, mustard, baking powder and remaining 1 teaspoons salt.
- Stir in cheddar cheese and poppy seeds.
- In a small bowl beat eggs, the add in half and half or milk; whisk to combine.
- Add the cream/egg mixture along with the onion/butter mixture to the flour mixture, stirring JUST until combined.
- Transfer the batter into the prepared pan.
- Bake for about 1 - 1-1/4 hours, or until the bread tests done.
Nutrition Facts : Calories 4703.1, Fat 289.9, SaturatedFat 167.3, Cholesterol 1405.9, Sodium 8239.3, Carbohydrate 343.4, Fiber 23.3, Sugar 19.5, Protein 188.2
POPPY SEED LOAF WITH LEMON ICING
Make and share this Poppy Seed Loaf With Lemon Icing recipe from Food.com.
Provided by cookalot 2
Categories Dessert
Time 1h25m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 17
Steps:
- Soak poppy seeds in milk for 2 hours or overnight.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Beat in vanilla, lemon rind, and juice.
- Combine flour, salt, and baking powder.
- Add to creamed mixture alternately with poppy seed mixture.
- Turn into 9x5" loaf pan.
- Bake in 300 oven for 1 1/2 hours.
- Let cool for 15 minute and remove cake from pan.
- Cool on wire rack and ice.
Nutrition Facts : Calories 463.8, Fat 19.4, SaturatedFat 10.7, Cholesterol 95.7, Sodium 359.8, Carbohydrate 69, Fiber 1.1, Sugar 51.1, Protein 5.2
GLUTEN AND CORN FREE BREAD LOAF WITH POPPY SEEDS
Crusty on the outside and soft in the middle. Most ready mixed flours on the market have Rice flour as the main ingredient and this makes a dry, heavy loaf. Also, when the mixture is heavy, the yeast can't do a good job of making it rise, so the end product becomes very dense and lifeless.Tapioca Flour and Potato Flour are much lighter, so I decided to try a mix using Tapioca Flour as the main ingredient and, Hey Presto! A perfect, soft and light loaf that actually has a real bread smell about it.
Provided by Aunty Lil
Time 1h30m
Yield Makes 1 large 2 lb loaf
Number Of Ingredients 0
Steps:
- Put all the ingredients into a food mixer - But not all of the water at once. Turn the mixer on slowly to start with, then speed it up once all the ingredients are combined. Gradually add the rest of the water until the consistency of cake batter.
- Put the mixture into a greased 2 lb loaf tin. Deep sides are best as the mixture can run over the edge when it rises. Cover with cling film or a clean tea towel, leave in a warm place for approximately 30 minutes, when it's risen by about a 1/3rd. Don't be tempted to leave it longer thinking it will be a larger loaf as it will either sink in the oven or, end up with large holes and fall apart.
- Preheat your oven to 180°C, 350°F, Gas Mark 4 Bake in the middle of the oven for approx 1 hr 20 mins. Leave in the tin for about 10 minutes before turning out. If it feels too soft, put back in the oven for another 10 minutes on a baking tray until it's a bit firmer. If you don't do this and you try to cut it once cold, it might be sticky inside. Also, the inside might collapse and you'll just have a cave of crust. I've done this myself on occasion.
SLOW-COOKER LEMON CORNMEAL POPPY SEED BREAD
The surprise in this lemon bread is the texture that comes from the addition of cornmeal. And because it's baked in your slow cooker, there's no need to heat up the oven.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 13
Steps:
- Spray 5-quart oval slow cooker with cooking spray.
- In large bowl, stir flour, cornmeal, poppy seed, baking powder and salt until well mixed. In medium bowl, mix remaining Bread ingredients until well blended. Stir into flour mixture just until combined. Spoon into slow cooker.
- Cover; cook on High heat setting 1 hour 40 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
- Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
- In small bowl, mix Glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread.
Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 0 g
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