Poppy Seed Egg Bread Recipes

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POPPY SEED BREAD



Poppy Seed Bread image

This moist, rich bread is so delicious-it's very popular in our area. It gets golden brown and looks great sliced for a buffet. I also like to make miniature loaves to give as gifts. -Faye Hintz, Springfield, Missouri

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 17

3 cups all-purpose flour
2-1/4 cups sugar
1-1/2 tablespoons poppy seeds
3 teaspoons baking powder
1-1/2 teaspoons salt
3 large eggs, lightly beaten
1-1/2 cups whole milk
1 cup canola oil
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract
1-1/2 teaspoons butter flavoring
GLAZE:
3/4 cup sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon butter flavoring

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.

Nutrition Facts : Calories 195 calories, Fat 8g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.

POPPY SEED LOAF



Poppy Seed Loaf image

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

5 ½ cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 ½ cups milk
⅓ cup white sugar
⅓ cup shortening
1 teaspoon salt
3 eggs
1 cup boiling water
¾ cup poppy seeds
½ cup chopped walnuts
⅓ cup honey
1 teaspoon grated lemon zest
1 egg white

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

POPPY SEED BREAD I



Poppy Seed Bread I image

This poppy seed bread is one of the best ever. If you have ever tasted poppy seed muffins, this is just as good! It is also very simple.

Provided by Sally E. Forsythe

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 24

Number Of Ingredients 9

1 teaspoon salt
¼ cup poppy seeds
3 cups all-purpose flour
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 x 5 inch loaf pans.
  • Mix the flour, salt, sugar, and soda in a mixing bowl. Add vanilla, milk, eggs, and oil. Beat for five minutes with an electric mixer. Stir in the poppy seeds. Pour batter into loaf pans.
  • Bake for one hour. Cool on wire racks.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 29.5 g, Cholesterol 31.8 mg, Fat 15.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 2.3 g, Sodium 165.8 mg, Sugar 17.4 g

EGGNOG-POPPY SEED BREAD



Eggnog-Poppy Seed Bread image

Stir up a quick bread in minutes, and you'll have a sweet reward to serve any time of day.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h30m

Yield 24

Number Of Ingredients 10

2 1/2 cups Gold Medal™ all-purpose flour
1 cup sugar
1/4 cup poppy seed
1 1/4 cups eggnog
1 tablespoon plus 1 teaspoon grated orange peel
3 tablespoons vegetable oil
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 egg

Steps:

  • Heat oven to 350°F. Grease bottom only of one 9x5-inch loaf pan or two 8x4-inch loaf pans with shortening or cooking spray.
  • In large bowl, stir together all ingredients; beat 30 seconds with spoon. Pour into pan(s).
  • Bake 9-inch loaf 55 to 65 minutes, 8-inch loaves 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing. Wrap in plastic wrap and store in refrigerator up to 1 week.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 180 mg, Sugar 10 g, TransFat 0 g

SWEET POPPY SEED BUNS (PIROHI)



Sweet Poppy Seed Buns (Pirohi) image

What I love about this dough: (1) It's versatile - you can use it for sweet (cherries, apples) or savory treats (2) You don't need any special flour (all-purpose is just fine) (3) It's heavenly soft P.S. Prep time is based on using a warm 100˚F oven for dough rising. If you leave the dough to rise at room temp, you can expect to add about 2 hours to your prep time.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 3h18m

Number Of Ingredients 11

2 cups warm milk (I used 2%)
1 Tbsp active dry yeast (I used Red Star Brand)
1/2 cup granulated sugar (divided)
6 cups all-purpose flour ((divided into 1 cup and 5 cups))
3 large eggs
1 and 1/2 Tbsp unsalted butter (melted)
1 tsp salt
1 egg (beaten for egg wash)
1 Tbsp dry poppy seeds to sprinkle over the top
1 Recipe for Poppy Seed Filling (click here for tutorial)
3/4 cup raisins (white or brown raisins work)

Steps:

  • In the bowl of an electric mixer, add 2 cups warm milk and sprinkle with 1 Tbsp yeast. Let sit 5-7 min.
  • Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temp 30-45 min or 20 minutes in a 100˚ oven.
  • Whisk in the 3 eggs, remaining 1/4 cup sugar, 1.5 Tbsp melted butter and 1 tsp salt. Now using the dough hook, add the next 5 cups of flour 1 cup at a time letting it blend into the dough before adding more. You know you've added enough flour when the dough is no longer sticking to the walls of the bowl - flour measurements could vary depending on the flour you use. Mix/knead on low speed with the dough hook for 15 minutes.
  • Cover with plastic wrap and let rise in a warm 100˚ oven for 1 hour (2 hours at room temp). The dough will triple in volume. Be patient. It's all worth it in the end.
  • Transfer your dough to a good very lightly floured non-stick surface and cut into 2 equal pieces. Working with one piece at a time, roll dough into a large circle a little less than 1/4" thick. Cut out circles 2 1/2 to 3" in diameter using a wide drinking glass or small bowl.
  • Mix raisins into poppyseed filling. Place 1 heaping tsp (or a flat mini-ice cream scoop) of popy seed filling into the center of each round. Pinch two ends together over the filing and pinch down the sides to seal in the filling. Fold the two corners up and place the filled bun onto the 9x13 rimmed baking sheet, sealed-side-down.
  • Let the piroshki rise in a warm 100˚F oven for 20 minutes until they look puffy (or 30-45 minutes in a warm room. Beat 1 egg and brush the tops of the puffy piroshki with the egg wash then sprinkle on the poppy seeds. Bake at 360˚F for 18-20 minutes or until the tops are golden brown.
  • Pour yourself a tall glass of cold milk and enjoy!

EGGNOG POPPY SEED BREAD



Eggnog Poppy Seed Bread image

I love making quick breads for the holidays. I must warn you: use store bought canned or carton eggnog.The first time I made eggnog bread I used a thick premium nog sold at a local dairy. My bread came out like a brick, it was so hard I couldn't cut it. Save the good stuff for drinking unless you need a door stop!

Provided by ElaineAnn

Categories     Quick Breads

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/2 cups flour
1 cup sugar
1/4 cup poppy seed
1 1/4 cups eggnog
4 teaspoons orange zest
3 tablespoons vegetable oil
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 egg

Steps:

  • Preheat oven to 350°.
  • Grease bottom only of a 9X5 loaf pan.
  • Beat together all ingredients just until moistened.
  • Pour into pan and bake 55 to 65 minutes or until toothpick inserted in center comes out clean; cool slightly.
  • Loosen sides of loaf from pan; remove from pan.
  • Cool completely on wire rack before slicing.
  • Wrap and refrigerate up to 1 week.

Nutrition Facts : Calories 249.2, Fat 7.4, SaturatedFat 2, Cholesterol 33.2, Sodium 321, Carbohydrate 41.4, Fiber 1.1, Sugar 19.4, Protein 4.8

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