This is a simple, straight forward bread that looks fancy and tastes great. White flour, honey, olive oil and poppy seeds come together to make a bread that can be a basic everyday loaf, or brought to a special occasion
I've been baking my own bread for a while now. At first I had a bread maker which I loved because it let me make bread without all the scary kneading and resting and deflating. Then I made some bread sans my breadmaker and I haven't stopped yet.
Turns out making bread isn't scary or difficult, its easy and delicious.
Having a mixer with a dough hook makes the process even simpler, but if you don't have one this dough isn't too sticky to hand knead. When you knead by hand you don't want to add too much extra flour (although it is tempting at first because the dough is always sticker when you first start) because it makes the bread drier and tougher.
The poppy seed bread dough comes together quickly and kneads into a smooth, slightly tacky, elastic dough. I kneaded mine with the dough hook for 10 minutes until it was stretchy. Then it gets popped into an oiled bowl, covered with plastic wrap and left to rise for 1 hour.
Next I rolled the dough out into two 18 inch long ropes, let it rest for five minutes and then rolled it a bit further into 30 inch ropes.
Now you cover the loaf with plastic wrap and let it rise for one hour
Which gave me enough time to take pictures of my camera loving cat Wellington..
Poppy Seed Bread
Makes two loaves
3Tbps Poppy Seeds
2 1/4 tsp. instant yeast
2 cups lukewarm water
5 cups all purpose flour
2 1/2 Tbsp. olive oil
2 Tbsp. honey
1 Tbsp. kosher salt
(One egg, for glaze)
1. Combine the yeast, flour and salt in a mixing bowl. On a low speed mix with a paddle attachment while pouring the water, oil, and honey in until combined
2. Mix in poppy seeds
3. Attach dough hook and knead for 10 minutes. If kneading by hand knead on a lightly floured surface for 13-15 minutes until dough is elastic and smooth
4.Let dough rest and rise in an oiled bowl covered in plastic wrap until doubled, about an hour
5. Deflate dough and cut into two pieces. Let dough rest for 5 minutes. Then roll out dough into two 18 inch long snakes. Let rest five minutes. Roll them out further into 30 inch snakes.
6. Coil the dough starting in the middle and tucking the last piece underneath the finished coil. Place the two coils on baking trays and cover with plastic wrap. Let rise for 1 hour or until doubled
7. preheat oven to 400 degrees, bake for 30 minutes. Let cool completely before slicing