Onion and poppy seed bread

Recipe from: 10/1/1998 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • DOUGH
  • 480
    g
    cake flour
  • 10
    g
    instant dry yeast
  • 5
    ml
    sugar
  • 10
    ml
    salt
  • 125
    g
    margarine
  • 250
    ml
    milk
  • 75
    ml
    water
  • 1
    egg
  • FILLING
  • 1
    large onion, chopped
  • 75
    ml
    melted margarine
  • 45
    ml
    poppy seeds
  • 1
    ml
    salt
  • TOPPING
  • 1
    egg, lightly beaten
  • 15
    ml
    poppy seeds
 

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.
 

Read more on: bake
 

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