Poppy seed bread
Poppy Seed Bread: A Delicious and Easy Recipe
Poppy seed bread is a special dish that combines the airy texture and unmistakable aroma of poppy seeds with the rich flavor of butter. This recipe is perfect for breakfast, a snack, or even as a delightful accompaniment for festive meals. Over time, poppy seed bread has been appreciated not only for its taste but also for its symbolism, often associated with prosperity and well-being.
Preparation time: 20 minutes
Baking time: 35 minutes
Total time: 55 minutes
Number of servings: 10
Necessary ingredients:
- 900 g white flour (you can also use whole wheat flour for a healthier option)
- 3 large eggs
- 300 ml lukewarm milk (make sure it is not hot, to avoid killing the yeast)
- 180 g butter (melted but allowed to cool slightly)
- 2 tablespoons sugar (you can adjust the amount to taste)
- 1 teaspoon salt
- 6 tablespoons poppy seeds
- 40 g fresh yeast (or 14 g dry yeast)
Preparation steps:
1. Preparing the ingredients: Start by measuring all the ingredients. This will help you have everything on hand and not forget anything. Make sure the butter is melted and at room temperature, and the milk is lukewarm.
2. Activating the yeast: If using fresh yeast, crumble it into a small bowl and add a little lukewarm milk with a teaspoon of sugar. Let it sit for 10-15 minutes until it becomes frothy. If using dry yeast, you can skip this step, as it will activate during kneading.
3. Mixing the ingredients: Add the flour to a large bowl or the bread machine pan. Make a well in the center and add the eggs, lukewarm milk, melted butter, sugar, salt, and activated yeast.
4. Kneading the dough: Use the kneading program of the bread machine, according to the instructions specified in the manual. If you don’t have a bread machine, knead the dough by hand on a lightly floured surface for about 10 minutes, until it becomes elastic and smooth. Add the poppy seeds during kneading for even incorporation.
5. First rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm place, free from drafts, for 1 hour or until it doubles in size.
6. Shaping the bread: Once the dough has risen, remove it from the bowl and gently punch it down to release the air. Shape it into a loaf, then place it in a greased loaf pan.
7. Second rise: Let the dough rise in the pan for 20 minutes, covered, to puff up.
8. Baking: Preheat the oven to 170 degrees Celsius. Bake the bread for 35 minutes or until golden and it sounds hollow when tapped lightly on the bottom.
9. Cooling: Once the bread is done, remove it from the oven and cover it with a clean towel to prevent drying out. Let it cool on a wire rack.
Expert tip: If you want an even crustier crust, you can place a pan of water in the oven during baking. The steam will help create a thicker, more delicious crust.
Interesting variations: You can experiment by adding various seeds (sunflower seeds, sesame) or herbs (thyme, rosemary) to the dough. You can also replace the poppy seeds with chopped nuts or chocolate for a sweeter version of this bread.
Frequently asked questions:
- Can I use dry yeast? Yes, you can use dry yeast instead of fresh yeast. Use about 14 g of dry yeast.
- How can I keep the bread fresh longer? The bread can be stored in an airtight container at room temperature, or you can freeze it for later consumption.
- What can I serve alongside this bread? Poppy seed bread pairs perfectly with jams, honey, butter, or even as a base for cheese and vegetable sandwiches.
Calories and nutritional benefits: A serving of poppy seed bread (approximately 100 g) contains about 250-300 calories, depending on the ingredients used. Poppy seeds are rich in omega-3 fatty acids, fiber, and antioxidants, while butter adds a note of flavor and healthy fats.
This poppy seed bread recipe will not only fill your home with a delicious aroma but will also bring smiles to the faces of your loved ones. Make it with love and enjoy every slice!
Ingredients: 900 g white flour, 3 eggs, 300 ml warm milk, 180 g butter, 2 tablespoons sugar, 1 teaspoon salt, 6 tablespoons poppy seeds, 40 g fresh yeast
