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.
VERIFIED BY Taste of Home Test Kitchen
- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm water (110° to 115°)
- 1 cup butter or margarine, 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 or margarine
- Confectioners' sugar, optional
- In a small bowl, dissolve yeast in warm water. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add lemon peel and salt; mix well. Beat in yeast mixture. Gradually add flour; beat on medium speed for 5 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 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.
Originally published as Poppy Seed Loaves in Best of Country Breads 2000, p86