POPPY SEED LOAF
This is a white yeast bread with a sweet poppy seed filling.
Provided by Ruth Uitto
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- 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 onto 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.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 30.9 g, Cholesterol 24.5 mg, Fat 7.5 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 116.2 mg, Sugar 8.1 g
PECAN LEMON LOAF
A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. -Laura Comitz, Enoa, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.
Nutrition Facts : Calories 264 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 152mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
POPPY SEED PECAN BREAD
Make and share this Poppy Seed Pecan Bread recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 1h35m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Lightly grease and flour two 9-inch loaf pans.
- In small bowl, stir together flour, salt and baking powder; set aside.
- In large bowl, beat eggs and add milk, oil and sugar.
- Add poppyseeds and vanilla, then fold in pecans.
- Fold dry ingredients into batter and stir until batter is smooth.
- Pour batter into prepared pans and bake 1 to 1 1/4 hours, or until loaves test done.
- Remove loaves from pan and place on wire rack.
- Meanwhile, combine sugar and orange juice in small saucepan.
- Bring to a boil, then spoon glaze over warm loaves.
- Let cool before slicing.
Nutrition Facts : Calories 3696.7, Fat 181.8, SaturatedFat 26.5, Cholesterol 342.9, Sodium 2217.2, Carbohydrate 491.1, Fiber 11.2, Sugar 332, Protein 41.6
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