Mini Poppy Seed Loaves Recipes

LEMON POPPYSEED MINI SCONES

Steps:

• For the scones: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Sift together the flour, granulated sugar and baking powder. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture. Keep going until the mixture is crumbly, then stir in the poppy seeds.
• Mix together the heavy cream, lemon zest and juice and egg in a small pitcher. Stir the wet ingredients into the flour mixture with a fork or spatula just until the dough comes together.
• Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll into a rectangle about 12 inches by 7 inches and 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical rectangles, first cutting lengthwise into 3 strips and then across into 4 strips. Next, cut each rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheets.
• Bake until cooked through but not yet golden, about 16 minutes. Allow to cool for 10 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
• For the lemon glaze: Whisk together the powdered sugar, milk, lemon zest and juice and salt until completely smooth, adding more milk if needed for thinning.
• Dip the scones in the glaze, then sprinkle with poppy seeds. Allow the glaze to set completely before serving.

MINI POPPY SEED LOAVES

Steps:

• In a bowl, combine the flour, sugar, poppy seeds, zest and baking soda. Combine remaining ingredients; stir into flour mixture just until moistened. Spoon into three greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.

MINI POPPY SEED LOAVES

Steps:

• In a bowl, combine flour, sugar, poppy seeds, lemon peel and baking soda. Combine remaining ingredients; stir into flour mixture just until moistened. Spoon into three greased 5-in. x 2-in. mini loaf pans. Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

POPPY SEED-BANANA MINI LOAVES

Steps:

• In a small bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in egg and bananas. Combine the flour, baking powder and salt; beat into banana mixture just until blended. Stir in poppy seeds and orange zest. , Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. For topping, cut butter into brown sugar until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 30-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to a wire rack.

MINI EVERYTHING SEASONING SOURDOUGH LOAVES RECIPE BY TASTY

Steps:

• Make the dough: Add the water, olive oil, maple syrup, and sourdough starter to a medium bowl. Use clean hands or a rubber spatula to stir until the starter is dissolved.
• Add the bread flour, white whole wheat flour, salt, dried onion, and dried garlic and mix with your hands until there are no dry spots. Continue to vigorously mix for 3-4 more minutes, until cohesive.
• Set a bowl of water nearby. Dip your hand in the water to prevent sticking. Use your wet hand to stretch the dough from the edge of the bowl upwards, then fold toward the center. Repeat a total of 8-10 times, rotating the bowl slightly after each fold.
• After the folds, carefully lift the dough up, flip it over, place it back in the bowl, and tuck the edges underneath. Scrape down the edges of the bowl, then cover with the kitchen towel and let rest in a warm place for 45 minutes. Repeat the stretching and folding process 2 more times, waiting 45 minutes after each folding session before beginning again. After finishing the folds, let the dough rest at room temperature for 2½ hours. You should see signs of fermentation in the form of an increase in volume and a soft, pillowy feel to the dough. Cover the bowl and place the dough in the refrigerator for 12-18 hours.
• Make the everything seasoning mix: Combine the sesame seeds, poppy seeds, fennel seeds, caraway seeds, red pepper flakes, and coarse salt in a wide, shallow bowl. Mix until evenly distributed.
• After the dough has rested overnight, lightly flour a work surface. Carefully turn the dough out on the surface and arrange into a rough rectangle, being careful not to flatten the dough and lose the trapped gas. Cut into 4 equal pieces.
• Use floured hands to shape each piece of dough by folding the top two corners toward the center, then rolling into a tight log. Pinch the ends closed.
• Place the everything seasoning mixture and a baking sheet lined with parchment paper nearby. Wet a clean kitchen towel and place on a plate. Carefully roll a dough log on the wet towel, then in the everything seasoning mix to coat entirely, then place on the baking sheet. Repeat with the remaining dough, spacing the loaves at least 2 inches apart.
• Let the dough proof for 1½-3 hours (depending on temperature), until puffed and a finger poked into the dough slowly pops back.
• Place a Dutch oven or a cast iron combo cooker in the oven. Preheat the oven to 500°F (260°C).
• Once the oven is preheated, carefully remove the pan from the oven. Use a bread lame, razor blade, or sharp knife to score the top of 2 of the dough logs to allow steam to escape while baking. Use a spatula to carefully transfer the scored mini loaves to the hot pan. Cover and return to the oven. Bake for 15 minutes, then uncover, reduce the oven temperature to 475°F (245°F), and bake for another 15-20 minutes, until amber brown. Increase the oven temperature to 500°F (260°C) and repeat the process with the remaining 2 loaves. Note: If you don't have a Dutch oven or a combo cooker, preheat the oven to 450°F (230°C). Score all 4 loaves, then bake on the baking sheet for 30-35 minutes, until golden brown.
• Transfer the loaves to a wire rack and let cool completely before slicing.
• Enjoy!

MINI POPPY SEED LOAVES

Steps:

• In a bowl, combine flour, sugar, poppy seeds, lemon peel and baking soda. Combine remaining ingredients; stir into flour mixture just until moistened. Spoon into three greased 5-in. x 2-in. mini loaf pans. Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.