Poppy Seed Wheat Bread Recipe
Yield: 2 LoavesRecipe by luhu.jp
Ingredients:
1 1/2 Cups: milk,
1/2 Cup: honey,
1/4 Cup: , (1/2 stick) butter
Directions:
3 2-ounce cans poppy seeds, ground 3 cups (about) bread flour or all
purpose flour 2 cups whole wheat flour 2 teaspoons salt 1 envelope dry
yeast 2 eggs
Scald milk in heavy small saucepan. Add honey and butter and stir
until melted. Let cool to warm (105-F to 115-F). Measure 1 cup ground
poppy seeds; combine with 2 cups bread flour, whole wheat flour, salt
and yeast in large bowl. Beat milk into flour. Add eggs and enough
additional bread flour to form stiff dough. Knead on floured surface
until smooth and elastic, adding more flour if dough is sticky.
Grease large bowl. Add dough, turning to coat entire surface. Cover
bowl. Let dough rise in warm draft-free area until doubled in volume,
about 2 hours.
Punch dough down. Grease two 8 1/2 x 4 1/2-inch loaf pans. Divide
dough in half and transfer to prepared pans. Let rise again until
almost doubled, about 1 1/2 hours.
Preheat oven to 375-F. Bake until loaves are brown and pull away from
sides of pans, about 35 minutes. Transfer to rack for cooling. Eat!
Source: p.182 BON APPETIT/NOVEMBER 1986
The Cooks Exchange - Readers Best Recipes
Source from luhu.jp
purpose flour 2 cups whole wheat flour 2 teaspoons salt 1 envelope dry
yeast 2 eggs
Scald milk in heavy small saucepan. Add honey and butter and stir
until melted. Let cool to warm (105-F to 115-F). Measure 1 cup ground
poppy seeds; combine with 2 cups bread flour, whole wheat flour, salt
and yeast in large bowl. Beat milk into flour. Add eggs and enough
additional bread flour to form stiff dough. Knead on floured surface
until smooth and elastic, adding more flour if dough is sticky.
Grease large bowl. Add dough, turning to coat entire surface. Cover
bowl. Let dough rise in warm draft-free area until doubled in volume,
about 2 hours.
Punch dough down. Grease two 8 1/2 x 4 1/2-inch loaf pans. Divide
dough in half and transfer to prepared pans. Let rise again until
almost doubled, about 1 1/2 hours.
Preheat oven to 375-F. Bake until loaves are brown and pull away from
sides of pans, about 35 minutes. Transfer to rack for cooling. Eat!
Source: p.182 BON APPETIT/NOVEMBER 1986
The Cooks Exchange - Readers Best Recipes
Source from luhu.jp
Tags
: breads