Eastern European Poppy Seed Bread

The recipe for this bread makes enough dough for more than two loaves of bread, but you can make far more than poppy-seed bread with it.

Poppy Seed Bread

DSCF2707

6 – 7 Cups Flour

2 1/2 Cups Warm Water (approximately 110 degrees)

2 1/2 tsp. Dry Yeast

1 Tbsp. Butter

1/2 tsp. Salt

1 tsp. Sugar

1 Can Poppy Seed Filling

1 Egg

1 tsp. Sugar

In a large bowl combine water, 2 cups flour and yeast. Stir to combine. Let this sit for 15 minutes to form a sponge.

Using dough hooks on a stand mixer, add melted butter, salt and sugar to sponge and mix. With mixer going add remaining flour until a soft dough forms.

Place the dough in a warm place to proof for 2 hours.

Dust a surface with flour and knead dough until it is firm and not sticky. Divide dough into two or three portions. Roll it gently to a 12 x 16 rectangle about 1/8″ thick.

Spread poppy-seed filling on dough, leaving a 1″ border on all sides. Fold the border back over the filling on all sides and press down. Pick up the shorter side of the rectangle and roll it like a jelly roll. Pinch ends together to prevent filling from leaking out.

Let rest in warm place for 1 hour.

Make egg wash by mixing 1 egg yolk and 1 tsp. sugar. Baste top and sides of bread.

Bake in preheated oven at 350 for 25 – 40 minutes. Remove from oven and cover with a clean towel to keep crust soft. Cool completely before slicing.

With this recipe I made one loaf of bread and used the remaining dough to make sticky buns. Recipe coming soon.

This bread gave Hubby a taste of home this holiday season, and for this I am — Simply Grateful.

Poppy Seed Bread

  • Servings: Serves 8 - 10
  • Print

Ingredients

  • 6 – 7 Cups Flour
  • 2 1/2 Cups Warm Water (approximately 110 degrees)
  • 2 1/2 tsp. Dry Yeast
  • 1 Tbsp. Butter
  • 1/2 tsp. Salt
  • 1 tsp. Sugar
  • 1 Can Poppy Seed Filling
  • 1 Egg
  • 1 tsp. Sugar

Directions

  1. In a large bowl combine water, 2 cups flour and yeast. Stir to combine. Let this sit for 15 minutes to form a sponge.
  2. Using dough hooks on a stand mixer, add melted butter, salt and sugar to sponge and mix. With mixer going add remaining flour until a soft dough forms.
  3. Place the dough in a warm place to proof for 2 hours.
  4. Dust a surface with flour and knead dough until it is firm and not sticky. Divide dough into two or three portions. Roll it gently to a 12 x 16 rectangle about 1/8″ thick.
  5. Spread poppy-seed filling on dough, leaving a 1″ border on all sides. Fold the border back over the filling on all sides and press down. Pick up the shorter side of the rectangle and roll it like a jelly roll. Pinch ends together to prevent filling from leaking out.
  6. Let rest in warm place for 1 hour.
  7. Make egg wash by mixing 1 egg yolk and 1 tsp. sugar. Baste top and sides of bread.
  8. Bake in preheated oven at 350 for 25 – 40 minutes. Remove from oven and cover with a clean towel to keep crust soft. Cool completely before slicing.

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