Braided Poppy Seed Bread

By jjadin

Ingredients

• 2 cups white bread flour
• 1 tsp salt
• 2 tbsp nonfat dry milk
• 1 1/2 tbsp superfine sugar
• 1 tsp active dry yeast
• 3/4 cup lukewarm water
• 2 tbsp vegetable oil
• 5 tbsp poppy seeds
• TOPPING
• 1 egg yolk
• 1 tbsp milk
• 1 tbsp superfine sugar
• 2 tbsp poppy seeds

Details

Servings 1

Preparation

Step 1

Sift the flour and salt together into a bowl and stir in the milk, sugar, and yeast. Make a well in the center and pour in the lukewarm water and oil. Stir well with a wooden spoon until the dough begins to come together. Add the poppy seeds and knead with your hands until they are mixed in and dough leaves the side of the bowl. Turn out onto surface and knead for 10 minutes.

Brush a bowl with oil. Shape the dough into a ball, put it into the bowl, and place in a plastic bap or cover with a damp towel and let rise until it has doubled in volume.

Brush a cookie sheet with oil. Turn out the dough onto a lightly floured surface, punch down, and knead for 1-2 minutes. Divide the dough into 3 equal pieces and shape each into a rope 10-12 inches. Place the ropes side by side and press them together at one end. Braid the dough, pinch the other end together and tuck it underneath. Put the loaf on the prepared cookie sheet. Put the cookie sheet in a plastic bag and let rise in a warm place for 30 minutes.

Preheat the oven to 400F. To make the topping, beat the egg yolk with the egg and sugar. Brush the egg glaze over the top of the loaf and sprinkle with the poppy seeds. Bake for 30-35 minutes, until golden brown and hollow sounding.