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Poppy Seed Wheat Bread

Anonymous Fri Oct 07 16:48:02 2005

1-1/2 Cups milk

1/2 Cup honey

1/4 Cup (1/2 stick) butter

3 2-ounce cans poppy seeds, ground 3 cups (about) bread flour or all purpose flour 2 cups

whole wheat flour 2 teaspoons salt 1 envelope dry yeast 2 eggs Scald milk in heavy small

saucepan. Add honey and butter and stir until melted. Let cool to warm (105-F to 115-F).

Measure 1 cup ground poppy seeds; combine with 2 cups bread flour, whole wheat flour,

salt and yeast in large bowl. Beat milk into flour. Add eggs and enough additional bread

flour to form stiff dough. Knead on floured surface until smooth and elastic, adding more

flour if dough is sticky. Grease large bowl. Add dough, turning to coat entire surface. Cover

bowl. Let dough rise in warm draft-free area until doubled in volume, about 2 hours. Punch

dough down. Grease two 8 1/2 x 4 1/2-inch loaf pans. Divide dough in half and transfer to

prepared pans. Let rise again until almost doubled, about 1 1/2 hours. Preheat oven to

375-F. Bake until loaves are brown and pull away from sides of pans, about 35 minutes.

Transfer to

rack for cooling. Eat! Source: p.182 BON APPETIT/NOVEMBER 1986 The Cook\'s Exchange

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