POPPY SEED ONION BREAD
Field editor Sue Ashford of Bristol, Tennessee uses her bread machine for this golden-crusted savory loaf.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 11
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 104 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
ONION POPPY SEED BREAD
Make and share this Onion Poppy Seed Bread recipe from Food.com.
Provided by Vino Girl
Categories Yeast Breads
Time 2h15m
Yield 1 One Pound Loaf, 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the ingredients in the bread pan in the order recommended by the machine manufacturer.
- Select Basic Wheat Cycle, Light Setting (or equivalent).
ONION AND POPPY SEED PURIM RING
Provided by Food Network
Categories dessert
Time 4h40m
Yield 1 (2-pound) ring, about 12 inches across
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth. Let stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.
- Whisk the 2 eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved. With your hands or a wooden spoon, stir in the remaining 3 cups flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water now to clean it and warm it if you would like to use if for fermenting the dough).
- Place the dough in the warm cleaned bowl and cover it with plastic wrap. Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen.
- Line a round pizza pan or a large baking sheet with foil and oil it generously, or line it with parchment, which needs no oil.
- When the dough has doubled in bulk, it is ready to shape; do not punch it down. Cut the dough into 2 pieces. Roll each piece into a 30-inch strand, then, using a rolling pin, roll each strand into a 30 by 4-inch rectangle. Spoon a heaping line of half the filling down the center of the dough. Pull the long edges up over the filling and pinch them together. Arrange the strands side by side, with the seams down. Beginning in the middle, cross 1 strand over the other, being careful to keep the seams facing down, and continue to cross the strands until you reach their ends. Pinch the ends together. Bring the ends around to form a ring and pinch the ends together.
- Carefully pick up the ring, place it seam side down on the prepared pan or sheet, and cover it well with plastic wrap. Let the ring rise until very soft and tripled in size, about 1 hour. Meanwhile, 30 minutes before baking, arrange an oven rack in the lower position and preheat the oven to 350 degrees F.
- Beat the egg with a pinch of salt for glazing the ring.
- When the ring has tripled in size and the dough does not push back when gently pressed with your finger but remains indented, brush it with the egg glaze. Sprinkle it with poppy seeds or sesame seeds, if desired. Bake for 45 to 50 minutes or until very well browned. After 30 minutes of baking, turn the pan around so that the ring browns evenly. When the ring is done, remove it from the oven and let it cool on a rack.
- Combine all ingredients in a bowl. Set aside until the bread is ready to be filled.
POPPYSEED BREAD
Provided by Michael Symon : Food Network
Categories appetizer
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Sift the flour, salt, and sugar in a bowl. Stir in the yeast and make a well. Heat the milk and lemon in a pan with the butter. Let mixture cool and then mix with dry ingredients. Knead the dough mixture until smooth and elastic and cover in a bowl. Let rise in warm place until it doubles in size. While the dough is rising get started on the filling. Melt butter in a medium sized pan and add all the poppy seeds except for 1 tablespoon. Add the honey, raisins and zest. Cook on low for 5 minutes and remove from heat, add the almonds and let cool. Cream the egg yolk and sugar together, and fold into poppy seed mixture. Begin to roll out dough on a floured surface into a 12 by 12-inch square. Roll dough to 1/8-inch thick. Spread your filling to within 1-inch of the edge of the dough. Roll both ends towards the center. Brush with olive oil and cover with plastic wrap and let rise for 1 hour. Brush with milk and sprinkle with remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or until golden brown.
CHEDDAR-ONION POPPY SEED LOAF BREAD
Make and share this Cheddar-Onion Poppy Seed Loaf Bread recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time P1DT25m
Yield 1 (9x5-inch) loaf
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Grease and flour a 9 x 5-inch loaf pan (shake off any excess flour in the pan).
- Melt the butter in a medium skillet with 1/2 teaspoon salt oven medium heat.
- Add in chopped onions and saute for about 15 minutes, or until pale golden; cool the onions.
- In a bowl mix together flour, cornmeal, cayenne, mustard, baking powder and remaining 1 teaspoons salt.
- Stir in cheddar cheese and poppy seeds.
- In a small bowl beat eggs, the add in half and half or milk; whisk to combine.
- Add the cream/egg mixture along with the onion/butter mixture to the flour mixture, stirring JUST until combined.
- Transfer the batter into the prepared pan.
- Bake for about 1 - 1-1/4 hours, or until the bread tests done.
Nutrition Facts : Calories 4703.1, Fat 289.9, SaturatedFat 167.3, Cholesterol 1405.9, Sodium 8239.3, Carbohydrate 343.4, Fiber 23.3, Sugar 19.5, Protein 188.2
POPPY-SEED ONION CHEDDAR BREAD
Steps:
- Preheat oven to 350°F. Grease and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
- Chop onions and in a large skillet cook in butter with 1/2 teaspoon salt over moderate heat, stirring occasionally, until softened and pale golden, about 15 minutes. Cool onions.
- Into a bowl sift together flour, cornmeal, mustard, baking powder, and remaining teaspoon salt. Stir in poppy seeds and Cheddar. In a small bowl lightly beat eggs and stir in milk. Add milk mixture and onion mixture to flour mixture, stirring until just combined.
- Pour batter into loaf pan. Bake bread 1 1/4 hours, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes. Turn out bread onto rack and cool completely.
POPPY SEED BREAD
This moist, rich bread is so delicious-it's very popular in our area. It gets golden brown and looks great sliced for a buffet. I also like to make miniature loaves to give as gifts. -Faye Hintz, Springfield, Missouri
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 17
Steps:
- In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 195 calories, Fat 8g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
ONION POPPY-SEED ROLLS
Steps:
- Follow recipe for challah through Step 3. Roll out dough to a rectangle about 12 by 18 inches. Sprinkle onions, poppy seeds and salt over dough, leaving a 1-inch border.
- Brush border of dough with 2 tablespoons vegetable oil. Roll dough up like a jellyroll. Pinch ends closed.
- Preheat oven to 350 degrees. Grease 12 muffin tins or a baking pan with oil.
- Using a dough cutter, cut dough into at least 12 rounds, and place into tins or pan, cut side on top. Mix egg with a little water, and brush over rolls. Let rise for another 1/2 hour.
- Bake for 20 to 25 minutes or until golden. Remove from oven and serve warm.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams
NORMA'S POPPY SEED BREAD
This recipe makes 2 loaves of delicious bread. People come to Norma's to just buy this bread. Norma's has three locations in Pensacola, FL. This bread is really good! After Nimz's review, I had to add...I usually half the poppy seed amount...I can't afford to use that many poppy seeds...however, Norma's original recipe, and the one that people line up for, has the full cup in the two loaves!
Provided by breezermom
Categories Quick Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Combine the sugar, oil, eggs, evaporated milk and vanilla in a mixing bowl and beat until smooth.
- Sift the flour, baking powder and salt together.
- Add to the sugar mixture and mix well. Add the poppy seeds and mix well. Spoon into 2 greased loaf pans. Bake at 325 degrees for 50 to 60 minutes.
SWISS POPPY SEED BREAD
Make and share this Swiss Poppy Seed Bread recipe from Food.com.
Provided by Mamie37
Categories Breads
Time 35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Cut loaf of French bread into 10 slices, 3/4 of the way through.
- Insert slices of Swiss Cheese between each of the bread slices.
- Saute onion in butter until transparent, not brown.
- Add poppy seed to butter.
- Spoon butter/onion/poppy seed mixture between the slices of bread and cheese.
- Wrap in foil.
- Bake at 300 degrees until the cheese melts and the bread is hot throughout, about 20-25 minutes.
ONION-POPPY SEED LOAF
This recipe comes from Betty Crocker's Bread Machine Cookbook. I've made it a few times and absolutely love it made into a sandwich with Black Forest ham. The measurements I am giving are for a 1-1/2 lb. loaf.
Provided by Irmgard
Categories Yeast Breads
Time 2h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Measure ingredients carefully, placing all ingredients in the bread machine pan in the order recommended by the manufacturer.
- Select Basic/White cycle.
- Use Medium or Light crust colour.
- Remove baked bread from pan and cool on wire rack.
ONION POPPY SEED RING
A family recipe used for Purim.
Provided by Sherri Rochester
Categories Bread Yeast Bread Recipes
Time 5h25m
Yield 12
Number Of Ingredients 14
Steps:
- Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours.
- Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30x4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely.
- Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours.
- Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired.
- Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 6.8 g, Cholesterol 54.1 mg, Fat 15 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 391.9 mg, Sugar 5.2 g
ONION POPPY SEED BAGUETTES
Make and share this Onion Poppy Seed Baguettes recipe from Food.com.
Provided by ChipotleChick
Categories Yeast Breads
Time 2h25m
Yield 24 slices, 12-24 serving(s)
Number Of Ingredients 9
Steps:
- Measure ingredients carefully, placing all except egg yolks and 1 tablespoon water into bread machine loaf pan in order recommended by manufacturer.
- Select dough/manual cycle.
- Do not use delay.
- Place dough in a greased bowl, and turn greased side up.
- Cover and let rise in a warm place for 30 minutes or until double in size.
- (dough is ready when indentation remains when touched) Grease a cookie sheet.
- Punch down dough and roll into a 16x12 rectangle on lightly floured surface.
- Cut dough crosswise in half.
- Roll up wach half dough tightly, beginning at 12 inch side.
- Pinch edge of dough to seal.
- Taper ends slightly.
- Place 3 inches apart on cookie sheet, make 3 or 4 diagonal slashes in each loaf.
- Cover and let rise in a warm place 30 to 40 minutes or until double.
- Heat oven to 375.
- Mix egg yolk and 1 tablespoon water; brush over tops of loaves.
- Bake 20-25 minutes or until golden brown.
- Serve warm or cool on wire rack.
Nutrition Facts : Calories 106.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 15.7, Sodium 195.7, Carbohydrate 21.4, Fiber 0.8, Sugar 1.2, Protein 3.1
ONION AND POPPY SEED FOCACCIA
Using purchased ready-to-bake bread dough makes this super-easy to prepare.
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Oil baking sheet. Heat 1 tablespoon oil in medium skillet over medium heat. Add onion and sauté until golden, about 7 minutes. Cool.
- Place dough on floured surface. Fold dough in half. Using rolling pin, roll out dough to 10x8-inch rectangle. Transfer to prepared baking sheet. Drizzle 1 tablespoon oil over dough. Spread onion atop dough. Sprinkle with Parmesan and poppy seeds; sprinkle lightly with salt. Bake until bread is golden, about 18 minutes. Cut into pieces and serve warm or at room temperature.
ONION POPPY SEED TWIST
This buttery bread is fancy enough to share with company but easy enough to make every day. Savory slices are great served with stews and soups.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; roll into a 20x8-in. rectangle. Cut in half lengthwise, forming two 20x4-in. rectangles. , In a small bowl, combine the onion, butter, poppy seeds and salt. Spread over dough to within 1/2 in. of edges. Fold rectangles in half lengthwise; pinch seams to seal, forming two ropes. Place ropes, side by side, on a greased baking sheet; twist together and shape into a ring. Pinch ends together. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush with egg. Sprinkle with additional poppy seeds. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 248 calories, Fat 11g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
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