Directions: |
Directions:Combine butter, sugar and salt in a small saucepan. Heat slowly, stirring often until butter melts. Cool to lukewarm. Dissolve yeast and 1 teaspoon sugar in very warm water in a large bowl. Stir until well blended and allow to stand 10 minutes, or until mixture begins to bubble. Stir in cooled butter mixture and lemon rind. Beat in enough flour to make a soft dough, and turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, using enough remaining flour to keep from sticking. Place in a buttered bowl, turn to bring buttered side up. Cover with a clean towel or plastic wrap. Let rise in a warm place 1 hour or until doubled in bulk. While the dough is rising, make poppy seed filling by combining poppy seeds, raisins, sugar, milk, and lemon rind in a small saucepan. Bring to a boil slowly, stirring constantly; lower heat; simmer 5 minutes. Cool to lukewarm. Punch dough down; turn out onto lightly floured surface; knead a few times. Roll out to a 16x20 inch rectangle. Spread with poppy seed filling and roll up, jelly roll fashion, starting with the long end. Place seam side down, on a large, greased cookie sheet; turn ends inward in the shape of a horseshoe. Make cuts 1 inch apart, to within 1/2 inch of center of roll. Twist pieces outward to show swirls. Cover dough, let rise in warm place, 45 minutes or until almost double in bulk. Brush with a little beaten egg, if you wish. Bake in moderate 350 degree oven for 40 minutes or until bread is a rich golden brown. Cool on a cookie sheet 5 minutes, then loosen bread from cookie sheet with a long spatula. Slide onto a large rack and cool completely. Decorate, if you wish, with an icing of 1 cup sifted powdered sugar combined with 1 tablespoon water. |
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