Almond Poppy Seed Bread
While this bread will please guests at a brunch, it also works well as a snack or dessert any time of day and any time of year.
Yield 2 loaves
1/2 cup warm water (100° to 110° F)
1 envelope FLEISCHMANN'S Active Dry Yeast
1/2 cup warm whipping cream (100° to 110° F)
1/2 cup sugar
1/2 cup butter or margarine, softened
1/2 teaspoon salt
4 to 4-1/2 cups all-purpose flour
2 large eggs
1/2 teaspoon almond extract
POPPY SEED FILLING:
1 cup milk, divided
1/2 cup whipping cream
1/2 cup poppy seed
1/4 cup honey
1/2 cup slivered almonds
1 large egg, beaten
1 tablespoon ARGO or KINGSFORD'S Corn Starch
1/2 teaspoon almond extract
apricot jam (optional)
Directions
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add whipping cream, sugar, butter, salt and 2 cups flour; blend well. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, almond extract and 1 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make a soft dough. Remove to lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; remove to lightly floured surface. Divide dough in half; roll each half to 14 X 12-inch rectangle. Spread evenly with Poppy Seed Filling (see below). Beginning at long end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place seam sides down on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Preheat oven to 375° F. Bake for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack. Glaze with apricot jam, if desired.
For Poppy Seed Filling:
Combine 3/4 cup milk and cream in a saucepan. Bring to a simmer over low heat, stirring constantly. Stir in poppy seed, honey and slivered almonds. Add beaten egg to milk mixture while stirring. Cook 3 minutes. Dissolve corn starch in remaining 1/4 cup milk and add to mixture. Bring to a boil over low heat, stirring constantly. Boil 1 minute. Remove from heat and stir in almond extract.
Serving Size 1 slice (55g)
Servings Per Container About 30 Nutrient Amount
Calories 170
Calories from Fat 80
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2.5g
Cholesterol 40mg
Sodium 75mg
Total Carbohydrate 20g
Dietary Fiber less than 1g
Sugars 7g
Protein 4g
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