Serves: 2
Total Calories: 1,736
* Combine ingredients in a small saucepan and cook over medium heat, stirring constantly, until of spreading consistency. Cool. Dissolve yeast and 1 teaspoon sugar in 2/3 cup water let stand until foamy, 5 to 10 minutes. With a pastry blender combine flour, dry milk, butter or margarine, remaining sugar, salt and lemon rind. Add yeast mixture, stirring well. On a lightly-floured surface, knead until smooth and elastic, adding only enough flour to prevent sticking. Dough will be soft and buttery. Divide dough into two greased bowls turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Punch down dough. Roll half of dough into a rectangle about 14 x 11-inches and 1/4 -inch thick. Spread with half of the Poppy Seed Filling, leaving 1/2 -inch margin around edges. Roll as for jelly roll and seal edges. Place on a greased baking sheet. Combine egg and 1 tablespoon water brush on roll. Repeat procedure for the other half of dough. Cover and let rise in a warm place, free from drafts, until almost doubled, about 30 minutes. Brush with egg wash prick surface well with a toothpick to prevent blistering. Bake in a preheated 325° F oven for 40 to 45 minutes or until well browned. Remove from baking sheet cool on wire racks. Serve thinly sliced.
This Poppy Seed Coffee Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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