poppy seed loaf

Ingredients

• Servings: 2
• 5 1/2 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 1 1/2 cups milk
• 1/3 cup white sugar
• 1/3 cup shortening
• 1 teaspoon salt
• 3 eggs
• 1 cup boiling water
• 3/4 cup poppy seeds
• 1/2 cup chopped walnuts
• 1/3 cup honey
• 1 teaspoon grated lemon zest
• 1 egg white

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 3 hrs


• in a saucepan, heat together milk, sugar, shortening, and salt until warm.
• combine 2 cups of the flour and the yeast in a large mixing bowl. stir in warm milk mixture. add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. beat for 3 minutes at high speed. stir in as much of remaining flour as you can. turn out a lightly floured surface. knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes. place dough in a lightly greased bowl, and turn once to grease surface. cover, and let rise in a warm place until doubled.
• meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. drain thoroughly, and place in a blender. grind. in a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest. beat 1 egg white until stiff, and fold into poppy seed mixture.
• punch down dough, and divide in half. cover, and let rest for 10 minutes. on a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle. spread with half the poppy seed mixture. roll up jelly roll style, starting with the narrow edge. seal the edge. place seam side down, in a greased 8 x 4 inch loaf pan. repeat with the other half of the dough. cover. let rise for 30 to 45 minutes, or until doubled.
• bake in a preheated 350 degrees f (175 degrees c) oven for 35 to 40 minutes.