Poppyseed Bread (Michael Symon) |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Ingredients:
4 cups flour |
pinch of salt |
2 tablespoons sugar |
2 teaspoons dried yeast |
6 ounces milk |
1 lemon, zested |
4 tablespoons of butter |
4 tablespoons butter |
4 ounces poppy seed |
2 ounces honey |
1/2 cup golden raisins |
1/4 cup orange zest |
1/2 cup ground almonds |
1 egg yolk |
3 tablespoons sugar |
1 tablespoon milk |
Directions:
1. Sift the flour, salt, and sugar in a bowl. Stir in the yeast and make a well. Heat the milk and lemon in a pan with the butter. Let mixture cool and then mix with dry ingredients. Knead the dough mixture until smooth and elastic and cover in a bowl. Let rise in warm place until it doubles in size. While the dough is rising get started on the filling. Melt butter in a medium sized pan and add all the poppy seeds except for 1 tablespoon. Add the honey, raisins and zest. Cook on low for 5 minutes and remove from heat, add the almonds and let cool. Cream the egg yolk and sugar together, and fold into poppy seed mixture. Begin to roll out dough on a floured surface into a 12 by 12-inch square. Roll dough to 1/8-inch thick. Spread your filling to within 1-inch of the edge of the dough. Roll both ends towards the center. Brush with olive oil and cover with plastic wrap and let rise for 1 hour. Brush with milk and sprinkle with remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or until golden brown.
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