Poppy Seed Swirl Loaf Recipes

POPPY-SEED-SWIRL BREAD

Steps:

• Prepare hot-roll mix as label directs through kneading step. Let dough rest 15 minutes for easier handling. Meanwhile, grease 9-inch tube pan.
• On lightly floured surface, with floured rolling pin, roll dough into an 18- by 12-inch rectangle. Spread poppy-seed filling evenly over dough, leaving a 1-inch border on long sides. Sprinkle walnuts evenly over filling. From 1 long side, tightly roll dough jelly-roll fashion; pinch seam to seal. Place roll, seam-side down, in tube pan; press ends together to seal. Cover and let rise in warm place (80 to 85 degrees F) until doubled, about 30 minutes.
• Preheat oven to 400 degrees F. Bake bread 25 to 30 minutes until loaf is golden brown and sounds hollow when lightly tapped. If necessary, cover bread with foil during last 10 minutes of baking to prevent overbrowning. Cool bread in pan on wire rack 10 minutes; remove from pan and cool completely on rack.

POPPY SEED LOAF

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.

RASPBERRY-LEMON-POPPY SEED LOAF

Steps:

• Heat oven to 350°F. Spray 9 x 5-inch loaf pan with baking spray.
• In large bowl, beat cake mix, yogurt, melted butter, eggs, lemon peel and poppy seed with electric mixer on low speed until just combined, then on medium speed for 2 minutes. Set aside.
• Place raspberries, granulated sugar and cornstarch in microwavable bowl. Smash berries with fork until mostly broken down. Microwave uncovered on high 30 seconds; stir and microwave in 15-second increments, stirring between each, until mixture has thickened slightly and mixture bubbles (about 45 seconds). Set aside.
• Scrape two-thirds of the batter into pan; spread smooth. Spread raspberry mixture over top; spread with remaining batter.
• Bake about 1 hour or until golden and toothpick inserted in center comes out clean. Remove to cool on rack 1 hour.
• In small bowl, stir icing ingredients to desired consistency. Drizzle over cooled loaf before slicing.