Onion and poppy seed bread

True Love
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By Food24 November 03 2009
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Ingredients (14)

DOUGH
480.00 g flour — cake
10.00 g Superbake Instant Yeast
5.00 ml sugar
10.00 ml salt
125.00 g margarine
250.00 ml milk
75.00 ml water
1.00 eggs
FILLING
1.00 onion — large, chopped
75.00 ml margarine — melted
45.00 ml poppy seeds
1.00 ml salt
TOPPING
1.00 eggs — lightly beaten
15.00 ml poppy seeds
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Method:

Place flour, instant yeast, sugar and salt in a large bowl. In a small saucepan heat margarine, milk and water until lukewarm. Add to flour mixture with egg and mix well. Remove and knead on a floured board until dough is elastic and smooth (for about 15 minutes). Shape into a ball and place in a large greased bowl, turning dough to grease all sides. Cover with a plastic bag and allow to rise until doubled in size. Meanwhile, make filling by mixing together onion, butter, poppy seeds and salt. Set aside. Punch dough down and place on a floured board. Roll into a rectangle 36 x 25 cm. Cut into half lengthways. Spread half of the filling on each strip, leaving a 1,5 cm border all around. Fold longer edge from top to bottom and pinch seams to seal. Repeat with other strip of dough. Put the two breads in a warm place, until they’ve doubled in size (about 45-60 minutes). Brush with beaten egg and sprinkle with poppy seeds. Bake at 175 ºC for 40 minutes until golden brown and bread sounds hollow when tapped. Serve warm.



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