Poppy Seed Loaf
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
5.5 cups
All-Purpose Flour1.5 cups
Milk1 cup
White Sugar1 cup
Shortening1 tsp
Salt3
Eggs1 cup
Water (boiling)3 cup
Poppy Seed1 cup
Walnut (chopped)1 cup
Honey1 tsp
Lemon Zest (grated)Directions:
1
In a saucepan, heat together milk, sugar, shortening, and salt until warm
2
Combine 2 cups of the flour and the yeast in a large mixing bowl
3
Stir in warm milk mixture
4
Add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly
5
Beat for 3 minutes at high speed
6
Stir in as much of remaining flour as you can
7
Turn out onto a lightly floured surface
8
Knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes
9
Place dough in a lightly greased bowl, and turn once to grease surface
10
Cover, and let rise in a warm place until doubled
11
Meanwhile, pour boiling water over poppy seeds; let stand 30 minutes
12
Drain thoroughly, and place in a blender
13
Grind
14
In a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest
15
Beat 1 egg white until stiff, and fold into poppy seed mixture
16
Punch down dough, and divide in half
17
Cover, and let rest for 10 minutes
18
On a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle
19
Spread with half the poppy seed mixture
20
Roll up jelly roll style, starting with the narrow edge
21
Seal the edge
22
Place seam side down, in a greased 8 x 4 inch loaf pan
23
Repeat with the other half of the dough
24
Cover
25
Let rise for 30 to 45 minutes, or until doubled
26
Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes