POPPY SEED BREAD
Loaf around! This bread is in the oven after quick and easy mixing, and it's worth the wait while it's baking.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h45m
Yield 1
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon. Pour into pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
Nutrition Facts : Calories 115, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 180 mg
WHOLE WHEAT POPPY SEED BREAD
Make and share this Whole Wheat Poppy Seed Bread recipe from Food.com.
Provided by L DJ3309
Categories Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 17
Steps:
- Preheat oven 350F degrees.
- Spray loaf pan (5 cup capacity) with pan spray.
- Mix first 6 ingredients in large bowl; set aside.
- In med bowl mix together.
- egg, oil, yogurt, milk, vanilla, and orange zest Add to flour mixture; stir til just blended Fold in poppy seeds and walnuts.
- Scrape into prepared loaf pan.
- Bake 45 minutes til pick inserted in center comes out clean.
- Cool 10 minutes then remove from pan.
- cool completely.
- Glaze.
- In small bowl combine confectioners' sugar, orange juice, and orange zest.
- mix til smooth.
- Drizzle over cooled bread.
Nutrition Facts : Calories 2489.8, Fat 94.2, SaturatedFat 18, Cholesterol 260.4, Sodium 2823.6, Carbohydrate 367.2, Fiber 25, Sugar 164.3, Protein 60.6
NO-KNEAD SEEDED OVERNIGHT BREAD
Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 18h55m
Yield Makes 1 loaf
Number Of Ingredients 13
Steps:
- Stir together 3 cups whole-wheat flour, bread flour, oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds in a large bowl. Whisk honey or sugar into water in measuring cup, then stir into flour mixture. Drizzle a thin layer of oil over top of dough, cover with plastic wrap, and refrigerate 2 hours, then let rise at room temperature 12 to 18 hours.
- Coat inside of a large Dutch oven or ovenproof pot with oil and sprinkle evenly with 2 tablespoons whole-wheat flour. Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and smooth into dough with your hands. Brush with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, poppy, and sesame seeds. Cut an X in top of dough with a sharp knife. Cover; let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
- Preheat oven to 475 degrees with a rack in lower third. Lightly sprinkle top of dough with water, cover, and place in oven. Reduce oven heat to 450 degrees. Bake until browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes, then turn bread out onto rack to cool completely. To store, wrap tightly in plastic and keep at room temperature up to three days.
TRIPLE-SEED WHEAT BREAD
Poppy, sesame and fennel seed create the character for a homemade wheat bread loaf.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 16
Number Of Ingredients 14
Steps:
- In large bowl, mix 1 1/2 cups of the all-purpose flour, the sugar, salt, 1 1/2 teaspoons poppy seed, 1 1/2 teaspoons sesame seed, 1 teaspoon fennel seed and the yeast. In 1-quart saucepan, heat water and butter over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into flour mixture until blended. Stir in remaining all-purpose flour and enough of the whole wheat flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
- Grease large cookie sheet with shortening or cooking spray. Roll dough into rope, about 20 inches long. Place on cookie sheet. Curl each end of rope in the opposite direction to form a coiled "S" shape. Cover; let rise in warm place 30 to 40 minutes or until almost double.
- Heat oven to 375°F. Brush egg white over dough; sprinkle with 1 teaspoon each poppy seed, sesame seed and fennel seed. Bake 20 to 25 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 240 mg, Sugar 2 g, TransFat 0 g
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