I've been meaning to post this for a while now. I made this a couple of months ago and took it to my daughter's soccer banquet. This bread has a lightly sweet flavor and makes a really nice breakfast bread. It's more of a snack bread to go with tea or coffee, I glazed mine with a thin mixture of powdered sugar and milk.
Yield 2 loaves
1/2 cup warm water (100° to 110° F)
1 envelope FLEISCHMANN'S Active Dry Yeast
1/2 cup warm whipping cream (100° to 110° F)
1/2 cup sugar
1/2 cup butter or margarine, softened
1/2 teaspoon salt
4 to 4-1/2 cups all-purpose flour
2 large eggs
1/2 teaspoon almond extract
POPPY SEED FILLING:
1 cup milk, divided
1/2 cup whipping cream
1/2 cup poppy seed
1/4 cup honey
1/2 cup slivered almonds
1 large egg, beaten
1 tablespoon ARGO or KINGSFORD'S Corn Starch
1/2 teaspoon almond extract
apricot jam (optional) (I used powdered sugar mixed with some milk to make my glaze)
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add whipping cream, sugar, butter, salt and 2 cups flour; blend well. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, almond extract and 1 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make a soft dough. Remove to lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; remove to lightly floured surface. Divide dough in half; roll each half to 14 X 12-inch rectangle. Spread evenly with Poppy Seed Filling (see below). Beginning at long end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place seam sides down on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Preheat oven to 375° F. Bake for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack. Glaze with apricot jam, if desired.
For Poppy Seed Filling:
Combine 3/4 cup milk and cream in a saucepan. Bring to a simmer over low heat, stirring constantly. Stir in poppy seed, honey and slivered almonds. Add beaten egg to milk mixture while stirring. Cook 3 minutes. Dissolve corn starch in remaining 1/4 cup milk and add to mixture. Bring to a boil over low heat, stirring constantly. Boil 1 minute. Remove from heat and stir in almond extract.
1 envelope FLEISCHMANN'S Active Dry Yeast
1/2 cup warm whipping cream (100° to 110° F)
1/2 cup sugar
1/2 cup butter or margarine, softened
1/2 teaspoon salt
4 to 4-1/2 cups all-purpose flour
2 large eggs
1/2 teaspoon almond extract
POPPY SEED FILLING:
1 cup milk, divided
1/2 cup whipping cream
1/2 cup poppy seed
1/4 cup honey
1/2 cup slivered almonds
1 large egg, beaten
1 tablespoon ARGO or KINGSFORD'S Corn Starch
1/2 teaspoon almond extract
apricot jam (optional) (I used powdered sugar mixed with some milk to make my glaze)
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add whipping cream, sugar, butter, salt and 2 cups flour; blend well. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, almond extract and 1 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make a soft dough. Remove to lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; remove to lightly floured surface. Divide dough in half; roll each half to 14 X 12-inch rectangle. Spread evenly with Poppy Seed Filling (see below). Beginning at long end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place seam sides down on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Preheat oven to 375° F. Bake for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack. Glaze with apricot jam, if desired.
For Poppy Seed Filling:
Combine 3/4 cup milk and cream in a saucepan. Bring to a simmer over low heat, stirring constantly. Stir in poppy seed, honey and slivered almonds. Add beaten egg to milk mixture while stirring. Cook 3 minutes. Dissolve corn starch in remaining 1/4 cup milk and add to mixture. Bring to a boil over low heat, stirring constantly. Boil 1 minute. Remove from heat and stir in almond extract.
Submitted to YeastSpotting - check out the other fabulous yeast recipes!
Recipe source: BreadWorld.com
Recipe source: BreadWorld.com
12 friends stopped by:
Wow, does this look delicious! I bet the crunch of the poppy seeds was wonderful!
Love the swirly presentation! Gorgeous!
What a fun, yummy looking bread!
I LOVE poppy seed bread. Your loaf of bread looks gorgeous. My Mom used to make it for Thanksgiving and Christmas.
I might have to try my hand at this one!
This looks so pretty and delicious!
YUM! Love the swirl. It looks perfect!
When I was little we had a Hungarian friend that used to bring bread like this one over when he visited. I loved that bread. Thanks for posting this Amanda!
That oooozzzyy filling picture just made me make early lunch plans.
I recently made the switch from using the packets of dry active to instant yeast. It is much easier being able to just add it to the dry ingredients instead of always having to hydrate it first. If you've never used it you should look into it (also they sell enough to make 500 loaves of bread at the club stores for like $4).
Your bread looks gorgeous and sounds delicious!
~ingrid
Meant to tell you that the last photo is a winner!
~ingrid
Oh yes, oozy filling! Thank you for sending it, and its bread, to YeastSpotting.
Wow - this looks sweet and delicious! I need to make this for my breakfasts - I love a little something sweet to start the day!
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