Secret Story
Carney, Dennis
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La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

Poppy Seed Bread

"The smell of good bread baking, like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating

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Poppy Nine Patch
Li-Leger, Don
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Beauty Show
Olsen, Peggy
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Poppy Seed Bread
Gourmet December 1992

For the dough:
Two 1/4-ounce packages (5 teaspoons)
active dry yeast
1/4 cup lukewarm water
3 tablespoons crème fraîche
1 1/4 sticks (10 tablespoons) unsalted butter,
cut into bits and softened
2 tablespoons confectioner's sugar
A 3-inch vanilla bean, split lengthwise and
seeds scraped from the pod
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon salt
2 large whole eggs
2 large egg yolks
2 3/4 to 3 cups all-purpose flour

For the filling:
1/2 stick (1/4 cup) unsalted butter
1 pound ground poppy seeds
3/4 cup water
1 1/3 cups sugar
1 teaspoon freshly grated lemon zest
1/8 teaspoon almond extract
2 tablespoons raisins
1/4 cup blanched whole almonds, ground fine
in an electric spice grinder
3 tablespoons honey
2 large egg whites
1 large whole egg, beaten lightly

Make the dough: In the bowl of an electric mixer fitted with the paddle attachment proof the yeast in the water for 5 minutes, or until the mixture
is foamy, stir in the crème fraîche, butter, confectioner's sugar, vanilla
bean seeds, zest, salt, whole eggs, yolks, and 2 3/4 cups of the flour and
beat the mixture until it is smooth. Replace the paddle with the dough
hook and knead the dough, scraping off the hook occasionally, for 5
minutes, adding as much of the remaining 1/4 cup flour as necessary to
form a soft, sticky dough.
Make the filling: In a saucepan melt the butter over moderate heat, add
the poppy seeds, water, sugar, zest, almond extract, raisins, almonds, and honey, and cook the mixture, stirring constantly, for 10 to 15 minutes, or until it forms a thick but spreadable paste. In a bowl with electric mixer
beat the whites until they hold soft peaks and fold them into the mixture gently but thoroughly.
On a lightly floured surface roll out the dough into a 12-by-10-inch rec-
tangle and spread the filling over it, leaving a 3/4-inch border. Starting
with a long side, roll up the dough jelly-roll fashion and transfer it with
spatulas to a buttered baking sheet. Cover the dough with a kitchen towel
and let it stand in a warm place for 1 hour, or until it has risen slightly.
Brush the dough with the whole egg and bake the bread in the middle
of a preheated 375-degree F. oven for 50 minutes to 1 hour, or until a
tester comes out clean. Makes 1 loaf.
 

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