Onion Poppy Seed Loaf Recipes

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POPPY SEED ONION BREAD



Poppy Seed Onion Bread image

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

1-1/4 cups water (70° to 80°)
2 tablespoons butter, softened
2 tablespoons brown sugar
1/4 cup dried minced onion
1-1/2 teaspoons salt
1 teaspoon poppy seeds
1/2 teaspoon onion powder
1/2 teaspoon pepper
3 cups bread flour
2 tablespoons nonfat dry milk powder
3 teaspoons active dry yeast

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.

ONION-POPPY SEED BISCUIT LOAF



Onion-Poppy Seed Biscuit Loaf image

I found this recipe in a magazine while waiting in a doctor's office. It looked so good, I made it that evening with dinner. This is tasty & quick, and I would imagine you could experiment with any number of seasonings to go with a variety of menus. These can also be baked separately on a cookie sheet instead of the loaf pan.

Provided by Mary Scheffert

Categories     Quick Breads

Time 25m

Yield 1 loaf, 20 serving(s)

Number Of Ingredients 4

1/4 cup butter or 1/4 cup margarine, melted
2 tablespoons minced dried onion
1 tablespoon poppy seed
2 (12 ounce) cans refrigerated biscuits (10 biscuits per can, NOT the Jumbo size)

Steps:

  • Preheat oven to 350 degrees; lightly grease a 9x5 loaf pan, or use a non-stick loaf pan& set aside.
  • Melt butter or margarine in a medium-sized bowl; stir in the minced dried onion& poppy seeds.
  • Open the cans of biscuits& separate them.
  • Dip each biscuit quickly into the butter mixture, turning to coat both sides.
  • Line up the biscuits in the loaf pan, standing them on edge, forming two long rows; drizzle any remaining butter mixture on top of completed loaf.
  • Bake in preheated oven for 20-25 minutes or until golden brown.
  • (You may find you need to lower your oven temperature to 325 degrees in order for the middles of the center biscuits to get done; or you can bake these individually on a cookie sheet after dipping them in the butter mixture.).

ONION-POPPY SEED LOAF



Onion-poppy Seed Loaf image

This recipe comes from Betty Crocker's Bread Machine Cookbook. I've made it a few times and absolutely love it made into a sandwich with Black Forest ham. The measurements I am giving are for a 1-1/2 lb. loaf.

Provided by Irmgard

Categories     Yeast Breads

Time 2h5m

Yield 1 loaf

Number Of Ingredients 9

1 cup water
1/2 cup chopped onion
1 tablespoon butter or 1 tablespoon margarine, softened
3 cups bread flour
2 tablespoons poppy seeds
2 tablespoons sugar
1 tablespoon dry milk
1 1/2 teaspoons salt
1 1/2 teaspoons bread machine yeast

Steps:

  • Measure ingredients carefully, placing all ingredients in the bread machine pan in the order recommended by the manufacturer.
  • Select Basic/White cycle.
  • Use Medium or Light crust colour.
  • Remove baked bread from pan and cool on wire rack.

ONION POPPY SEED RING



Onion Poppy Seed Ring image

A family recipe used for Purim.

Provided by Sherri Rochester

Categories     Bread     Yeast Bread Recipes

Time 5h25m

Yield 12

Number Of Ingredients 14

1 (.25 ounce) package instant yeast
3 ¾ cups bread flour, divided
¾ cup warm water
2 eggs
½ cup vegetable oil
¼ cup white sugar
1 ½ teaspoons salt
¾ cup chopped onion
⅓ cup poppy seeds, plus more for garnish
¼ teaspoon salt
1 tablespoon all-purpose flour
3 tablespoons melted butter
1 egg
1 pinch salt

Steps:

  • Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  • Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours.
  • Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30x4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely.
  • Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours.
  • Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired.
  • Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 6.8 g, Cholesterol 54.1 mg, Fat 15 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 391.9 mg, Sugar 5.2 g

POPPY SEED LOAF



Poppy Seed Loaf image

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

5 ½ cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 ½ cups milk
⅓ cup white sugar
⅓ cup shortening
1 teaspoon salt
3 eggs
1 cup boiling water
¾ cup poppy seeds
½ cup chopped walnuts
⅓ cup honey
1 teaspoon grated lemon zest
1 egg white

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

ONION AND POPPY SEED FOCACCIA



Onion and Poppy Seed Focaccia image

Using purchased ready-to-bake bread dough makes this super-easy to prepare.

Yield Makes 6 servings

Number Of Ingredients 5

2 tablespoons olive oil
1 cup finely chopped onion
1 11-ounce package refrigerated French Loaf bread dough
1/4 cup grated Parmesan cheese
2 teaspoons poppy seeds

Steps:

  • Preheat oven to 400°F. Oil baking sheet. Heat 1 tablespoon oil in medium skillet over medium heat. Add onion and sauté until golden, about 7 minutes. Cool.
  • Place dough on floured surface. Fold dough in half. Using rolling pin, roll out dough to 10x8-inch rectangle. Transfer to prepared baking sheet. Drizzle 1 tablespoon oil over dough. Spread onion atop dough. Sprinkle with Parmesan and poppy seeds; sprinkle lightly with salt. Bake until bread is golden, about 18 minutes. Cut into pieces and serve warm or at room temperature.

ONION POPPY SEED TWIST



Onion Poppy Seed Twist image

This buttery bread is fancy enough to share with company but easy enough to make every day. Savory slices are great served with stews and soups.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 15

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
1/2 cup butter, softened
1/4 cup sugar
1 large egg
1-3/4 teaspoons salt
4-1/2 to 5 cups all-purpose flour
FILLING:
1 cup chopped onion
1/4 cup butter, melted
3 tablespoons poppy seeds
1/4 teaspoon salt
1 large egg, lightly beaten
Additional poppy seeds

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; roll into a 20x8-in. rectangle. Cut in half lengthwise, forming two 20x4-in. rectangles. , In a small bowl, combine the onion, butter, poppy seeds and salt. Spread over dough to within 1/2 in. of edges. Fold rectangles in half lengthwise; pinch seams to seal, forming two ropes. Place ropes, side by side, on a greased baking sheet; twist together and shape into a ring. Pinch ends together. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush with egg. Sprinkle with additional poppy seeds. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 248 calories, Fat 11g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

POPPY-SEED ONION CHEDDAR BREAD



Poppy-Seed Onion Cheddar Bread image

Categories     Bread     Cheese     Onion     Bake     Quick & Easy     Cheddar     Fall     Winter     Poppy     Gourmet

Yield Makes 1 loaf

Number Of Ingredients 11

2 medium onions
1/2 stick (1/4 cup) unsalted butter
1 1/2 teaspoons salt
2 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon dry mustard
1 tablespoon baking powder
3 tablespoons poppy seeds
3 1/2 cups grated sharp Cheddar (about 14 ounces)
3 large eggs
1 1/2 cups milk

Steps:

  • Preheat oven to 350°F. Grease and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
  • Chop onions and in a large skillet cook in butter with 1/2 teaspoon salt over moderate heat, stirring occasionally, until softened and pale golden, about 15 minutes. Cool onions.
  • Into a bowl sift together flour, cornmeal, mustard, baking powder, and remaining teaspoon salt. Stir in poppy seeds and Cheddar. In a small bowl lightly beat eggs and stir in milk. Add milk mixture and onion mixture to flour mixture, stirring until just combined.
  • Pour batter into loaf pan. Bake bread 1 1/4 hours, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes. Turn out bread onto rack and cool completely.

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