Poppyseed Eggbread
from Uta Charban, Grainfields, St. Lawrence Farmers' Market| Milk, lukewarm | 1 cup / 250 mL | |
| Sugar, white | 1/2 cup / 125 mL | |
| Active dry yeast | 1 Tbsp / 15 mL | |
| Butter, melted & cooled | 1/3 cup / 75 mL | |
| Eggs, beaten | 2 | |
| Lemon rind, grated | 1/2 - 1 tsps / 2 - 5 mL | |
| Salt | 1 tsp / 5 mL | |
| Flour, all-purpose | 4.5 cups / 1.125 L | |
| Poppyseed paste (see below) | 4 tsps / 20 mL | |
Pour milk into a large, warm bowl. Stir in 1 tsp (5 mL) of the sugar. Sprinkle yeast over the milk and allow to stand for 10 minutes. When it has puffed, stir in the remaining sugar, melted butter, eggs, lemon rind and salt. When the sugar is dissolved, add the flour, a cup at a time. (You may have to use your hands to work in the final cupful.) Turn the dough out onto a floured surface and knead for at least 5 minutes. When the dough is very smooth and elastic, place in a lightly oiled bowl and cover with a kitchen towel. Set the bowl in a warm place (for e.g., the oven with just the light turned on) and allow dough to stand until it has doubled in size. Punch the dough down and divide into 2 pieces. Roll each piece into a long, flat rectangle and spread with poppyseed pasted. Roll up to form a long cylinder and cut the cylinder in half, lengthwise, leaving a small part attached at one end. Twist the lengths into a long, coiled rope, pinching the ends together. Place on a greased baking sheet, cover with towel and allow to rise. After the loaves have doubled in size, brush with egg wash. Bake in a preheated 400oF (200oC) oven for 20 minutes. Makes 2 loaves. |
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| Sugar | 1/2 cup / 125 mL | |
| Milk | 1/3 cup / 75 mL | |
| Poppyseeds, ground | 3/4 cup / 175 mL | |
| Lemon rind, grated | 1 tsp / 5 mL | |
Grind poppyseeds in use blender, food processor or mortar & pestle. Combine sugar and milk in a small saucepan. Bring to a boil over medium heat, then stir in the poppyseeds and lemon rind. Cook, stirring frequently, for 3 - 5 minutes, or until mixture has thickened. Remove from heat and set aside until the bread dough is ready. Makes enough for 4 loaves. May be refrigerated until needed. | ||
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