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Poppy Seed Loaves

Everyone always looked forward to Grandma Brettin baking these delicious loaves. She didn't use a recipe, so a cousin watched her make them one day and wrote down the ingredients.

32 ServingsPrep: 25 min. + rising Bake: 30 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup butter, softened
1/2 cup sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon salt
4-1/2 cups all-purpose flour
2 cans (12-1/2 ounces each) poppy seed filling
Melted butter
Confectioners' sugar, optional

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, cream
butter and sugar. Add eggs, one at a time, beating well after each
addition. Add lemon peel and salt. Beat in yeast mixture. Gradually
add flour; beat on medium speed for 3 minutes (dough will be
sticky). Do not knead.
Place in a greased bowl, turning once to grease top. Cover and
refrigerate for at least 2 hours.
Punch dough down. Turn onto a lightly floured surface; divide into
four pieces. Roll each into a 12-in. x 8-in. rectangle. Spread poppy
seed filling over each to within 1/2 in. of edges.
Loosely roll up, jelly-roll style, starting with a long side; pinch

2 of 2

Poppy Seed Loaves (continued)

Directions (continued)

seam to seal and tuck ends under. Place, seam side down, on two
greased baking sheets.
With a sharp knife, make five to six deep diagonal slashes across the
top of each loaf. Cover and let rise until doubled, about 30
minutes.
Brush with melted butter. Bake at 350° for 30-35 minutes or until
golden brown. Remove from pans to wire racks. Cool for 20 minutes;
dust with confectioners' sugar if desired. Yield: 4 loaves (8 slices
each).

Nutrition Facts: 1 serving (1 slice) equals 171 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 146 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.