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Makowa Strucla (Polish poppy seed bread) Recipe

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This recipe for Makowa Strucla (Polish poppy seed bread), by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Wynngate Rule
Added: Thursday, January 25, 2007


8 cups flour
1 package dry yeast
1/2 cup butter or margarine, melted
5 eggs
3/4 cup sugar
1 teaspoon salt
2 cups of warm milk
1 lb poppy seeds or ground nuts
1 cup sugar
3/4 cup margarine or butter
1 cup milk, hot
1 fresh lemon rind
raisins, for sprinkling on top (optional)

Combine all filling ingredients (except raisins) and beat well. Set aside. Dissolve yeast in 1/2 cup of the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the milk, butter and yeast mixture. Beat until elastic. Sprinkle top with a little flour and cover with a cloth. Let stand in a warm place until double in size. Punch down. Divide the dough into 2 pieces. Put on floured board and roll out into a rectangle. Spread with cooled filling and sprinkle with raisins. Roll like a jelly roll. Place in greased pan and let stand to rise again. Brush top with margarine or butter bake for 45-60 minutes in 350 degree oven.

Number Of Servings:
2 loves
Personal Notes:
My mother made this unusual bread for us many times when we lived on Storer Street in Fayetteville, Arkansas. The filling is rich and crunchy with the poppy seeds and nuts. A real treat for us kids!!! A real treat for anybody!




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