Blue Ribbon Poppy Seed Cheese Bread Recipes

POPPY SEED CHEESE BREAD

Steps:

• Dissolve yeast and sugar in water. Combine milk, shortening and salt; stir into yeast mixture. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough; press into a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Combine cheese, egg, milk and onion; spread over dough. Sprinkle with poppy seeds. Bake 15-20 minutes. Cut into squares; serve warm.

BLUE RIBBON POPPY SEED CHEESE BREAD

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, mustard and salt; add to creamed mixture alternately with milk. Fold in cheese, onion and poppy seeds., Transfer to a greased 9x5-in. loaf pan; sprinkle with paprika. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

POPPY SEED BREAD

Steps:

• In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.

SWISS POPPY SEED BREAD

Steps:

• Cut loaf of French bread into 10 slices, 3/4 of the way through.
• Insert slices of Swiss Cheese between each of the bread slices.
• Saute onion in butter until transparent, not brown.
• Add poppy seed to butter.
• Spoon butter/onion/poppy seed mixture between the slices of bread and cheese.
• Wrap in foil.
• Bake at 300 degrees until the cheese melts and the bread is hot throughout, about 20-25 minutes.

BLUE RIBBON WHITE BREAD

Steps:

• Sprinkle dry yeast in warm (110 degrees) water.
• Melt shortening in sauce pan over low heat, then add milk.
• Scald milk (150 degrees) in sauce pan, then remove from heat.
• Add sugar and salt stirring until dissolved.
• Cool to lukewarm.
• Add 2 cups of sifted flour and beat with hand mixer on lowest speed, then add yeast/water mixture.
• Stir in 2 to 3 more cups of flour. (I use my wooden spoon for this).
• When dough becomes too stiff to stir, turn out onto well floured surface.
• Knead until smooth and satiny, and "blisters" start to appear. (10 minutes). During this step, I keep the kneading surface well floured to prevent the dough from becoming sticky. Depending upon the temperature and humidity, more or less flour becomes incorporated into the dough. I have found that this is fine. The dough seems to know how much flour it needs. I am sure sometimes I add another full cup! Since this is all sifted flour, it is probably not as much as it seems. When the dough has enough flour, it stops "taking it in", and becomes very smooth and elastic.
• Shape into a ball.
• Put into large greased bowl, turning over to coat entire surface.
• Cover with warm damp towel, then place another towel over that.
• Put in oven (not lit) with light on, or other warm, not drafty place.
• Let rise until doubled, about 1 1/2 hours.
• Punch down. (this step is a light kneed in the bowl).
• Let rise again until doubled. (about 45 minutes).
• Divide dough into 2 pieces and shape each into a ball placing on floured surface. (about 700 Gms each).
• Proof Bread - Cover and let bread rest for 10 minutes.
• Grease 2 loaf pans (I use 8 1/2 x 4 1/2 x 2 1/2 glass pans).
• Flatten balls, one at a time, into long rectangles about 8x16 inches.
• Roll up lengthwise shaping into loaves to fit pan.
• Cover and let rise again until double. (about an hour).
• I sprinkle the tops with sesame seeds to keep towel from sticking.
• Bake in hot (400°F) oven for 35 - 40 minutes, covering with foil last 20 minutes, if tops get too brown.
• When bread is done, remove from pans at once, placing on a wire rack to cool, keeping away from drafts.
• For soft crust, brush tops with butter and cover with a damp cloth. I prefer a firmer crust and love hearing the cracking noise as it cools.
• I slice the bread when cool, eat what we want, and put remainder of the loaves in the freezer.

SWISS POPPY SEED BREAD

Steps:

• 1. Cut a piece of aluminum foil large enough to hold the French bread loaf and a couple inches extra on each end.
• 2. Preheat the oven to 325 degrees F.
• 3. With a serrated knife, slice the bread diagonally in 1-inch slices.
• 4. Place the bread in the middle of the aluminum foil.
• 5. Insert half of a Swiss cheese slice between each slice of bread.
• 6. Melt the butter in a saucepan. Turn the heat to low.
• 7. To the butter, add the minced onion, mustard, lemon juice, poppy seed and season salt.
• 8. Remove the saucepan from the stove, and pour a little bit of the mixture between each slice.
• 9. At this point, if you wanted to turn this into a sandwich, you would place a piece of deli ham between each slice of bread.
• 10. Wrap the aluminum foil around the bread, but do not cover it completely.
• 11. Bake for 30 minutes.
• 12. Remove the bread from the oven and serve immediately. This bread is addictive!