In Berkshire, Massachusetts, Lorraine Darocha prepares this light eggy loaf with poppy seeds throughout. "It's simple to make in the bread machine...or use the dough setting, shape it into a traditional braided challah loaf and bake it in the oven," she suggests.
- 3/4 cup water (70° to 80°)
- 1/4 cup butter, softened
- 2 eggs
- 1 egg yolk
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 1 tablespoon poppy seeds
- 3 cups bread flour
- 1-3/4 teaspoons Red Star® Platinum Superior Baking Yeast™
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (2 pounds).
Originally published as Poppy Seed Egg Bread in Quick Cooking January/February 2000, p35
Reviews for Poppy Seed Egg Bread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review