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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gramma Bruetsch's Poppy Seed Bread Recipe

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This recipe for Gramma Bruetsch's Poppy Seed Bread is from Time Honored Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Poppy Seed Filling:
- 2 cups poppy seeds
- 4 tbsp lemon zest
- 1 cup seedless raisins
- 1 cup milk
- 2 beaten eggs
- 1/2 cup sugar
- Vanilla to taste

Sweet Bread Dough:
- 1 1/2 packages (or 3 1/3 tsp) yeast
- 1/2 cup lukewarm water
- 1 1/2 tsp sugar
- 1 cup whole milk
- 1/2 cup canned Carnation milk
- 1 cup butter
- 1 cup sugar
- 1 tsp salt
- 3 egg yolks (reserve whites)
- 6 cups flour
- 1 tsp vanilla
Directions:
Directions:
To prepare Poppy Seed Filling:

Boil 2 cups of water and add raisins; allow them to plump up. Grind the poppy seeds and place them in a medium-sized pot. Add lemon rind, milk, sugar, and vanilla to the poppy seeds and bring to a boil, stirring constantly. Once boiled, remove from heat and incorporate beaten eggs. Mix well and set aside.

For the Sweet Bread:

Preheat the oven to 350ºF. Dissolve yeast in 1/2 cup of lukewarm water, stir in 1 1/2 tsp of sugar, and set aside. Scald the milk with butter and let cool to lukewarm. Add egg yolks, sugar, salt, and vanilla. Stir in half of the flour, then blend in the yeast mixture. Add the remaining flour and stir to form a soft ball. Turn out onto a floured surface and knead for 5 minutes, then form into a ball. Lightly grease the ball and place it in a glass bowl in a warm spot, covered with a clean tea towel, to rise until doubled in size, about 1 hour.

After the dough has risen, remove it from the bowl and punch it down to soften. Divide into 4 or 5 pieces. Roll out each piece on a floured surface with a rolling pin. Spread the dough with softened butter, then add the filling, leaving space at the edges. Loosely roll up the dough (like a jelly roll) and pinch the ends closed. Repeat with each piece to make 4 or 5 loaves. Allow the loaves to rise for another half hour.

Brush each loaf with leftover egg whites. Gently poke each loaf with a fork to create air holes before baking. Place on cookie sheets lined with parchment paper, leaving enough room for expansion, about 2 loaves per sheet depending on size. Bake until lightly golden, approximately half an hour.
Number Of Servings:
Number Of Servings:
One loaf is lovely for two to three people with coffee at breakfast.
Preparation Time:
Preparation Time:
As long as it takes
Personal Notes:
Personal Notes:
I picked up this recipe from Jean and her sister Karen about 15 years ago while preparing for Christmas. It has become a family favourite, and I've made it every year since. They offered a few tips: run the dishwasher beforehand to warm the countertop for the dough to rise, and whatever you do, take your time—don't overbake and dry out the bread!

 

 

 

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