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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This delicious rich sweet yeast bread may be filled with ground nuts or poppy seeds. One can use a canned poppyseed filling or make their own. Breads may also be baked in a cake pan for a ring loaf. Best eaten warm, freezes well and easily reheats. Read more . A grerat recipe for those who love to work with yeast dough! Ingredients:
8 to 10 cups of all purpose flour or more if required |
1 tbs active dry yeast |
4 oz, 1 stick of butter or margarine melted |
5 eggs room temperature |
3/4 cup sugar |
1 tsp salt |
2 tsp vanilla |
2 cups milk, may be skim ( that's all i use ) |
filling |
1 lb grounds nuts such as walnuts or 1 lb poppy seeds |
1 cup sugar |
6 0z or 1 1/2 sticks butter or margarine |
1 cup warm milk |
juice from a small lemon and its grated rind |
golden or dark raisins as desired |
toppings |
melted butter |
cinnamon and sugar |
Directions:
1. Prepare filling by combine either poppy seeds or nuts with remaining filling ingredients. Chill until mixture is firm. Filling may be prepared ahead of time and even frozen for future. use. This filling is great for other poppyseed cakes, strudel recipes etc
2. Make dough: Dissolve yeast in 1/2 cup milk.
3. Combine all dry ingredients including sugar. make a well in center and add eggs, yeast mixture, melted butter, remaining milk, vanilla and beat with a spoon. gradually add enough flour to make a dough that clings together. Knead smooth and elastic, about 5 to 8 minutes
4. Place dough in an oiled bowl, turn to coat dough. Cover with a warm damp cloth and let rise double in a warm place.
5. Gently punch down dough
6. Cut into two pieces.
7. Roll out to a large rectangle
8. Spread each with 1/2 of the poppyseed or nut mixture
9. Sprinkle on some raisins as desired
10. Roll up jelly roll style, tuck ends under
11. Place in a large loaf pan ( large 9 x5 or 10 x5 ) buttered pan seam side down
12. Let rise puffy in a warm place
13. Brush with melted butter
14. sprinkle on some cinnamon and sugar
15. Bake in a 350F about 1 hour or tested done
16. Note: bread will brown quickly and it may be necessary to loosely cover with foil to prevent over browning!!
17. When done, cool in pan on rack 15 minutes
18. Carefully remove to cool completely
19. Slice when warm ( not hot )
20. Freeze one loaf for future use
21. Note: dough may be place in a ring or bundt pan and baked as a ring instead of a loaf
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