"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Heidi's Swedish Poppyseed Bread for Easter Sunday Recipe

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This recipe for Heidi's Swedish Poppyseed Bread for Easter Sunday, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aileen Dugan
Added: Sunday, October 8, 2006


1/2 cup melted butter
2/3 cup sugar
1 tsp salt
2 1/4 cups hot milk
1 package dry yeast
1/4 cup warm water
1 egg, well beaten
1 tsp almond extract (vanilla to substitute)
7 cups white flour
Solo Poppyseed Filling

Mix butter, sugar and hot milk in a large bowl and let cook
to lukewarm. Stir the yeast into the warm water and let it
stand for 5 minutes to dissolve. Add the dissolved yeast,
egg, extract and 3 cups of flour to the first mixture and mix
vigorously. Add 3 more cups of the flour and mix well.
Turn out onto a lightly floured board, knead for a minute
or two and let rest for 10 minutes.

Add the remaining flour only if the dough was too sticky.
Resume kneading until smooth and elastic. Put dough in a
large, buttered bowl, cover and let rise in a warm place until
double. Punch down, knead for a minute or two, then shape
into loaves. Spread out 1/2 inch thick, spread with Solo
Poppyseed filling, and roll back into loaf shape. Refrigerate
overnight. Pull out in the morning (Easter!) and bake at 375
for 40-50 minutes until golden
brown. Careful not to burn!

Personal Notes:
Personal Notes:
This bread is wonderful leftover and
toasted for breakfast!




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