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Poppy Seed Batter Bread
Attractive bread and so easy to make with no kneading.
1-1/4 cups warm water (100ºF to 110ºF)
1 (2-1/4 tsp.) package Fleischmann's® Active Dry Yeast
2 tablespoons butter OR margarine, softened
2 tablespoons poppy seed
2 tablespoons sugar
1-1/2 teaspoons salt
2-1/2 to 3 cups all-purpose flour
1 egg white
1 tablespoon cold water
Poppy seeds, optional
Pour warm water into large mixer bowl. Sprinkle in yeast; stir until dissolved. Add butter, 2 tablespoons poppy seeds, sugar and salt. Stir in 2 cups flour. Beat with electric mixer until well blended, about 1 minute. Stir in enough additional flour to make a soft dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 35 minutes.
Stir down dough. Spoon evenly in greased 9 x 5 x 3-inch loaf pan. Cover; let rise in warm draft-free place, until doubled in bulk, about 50 minutes.
Combine egg white and cold water; carefully brush on top of loaf. Sprinkle with poppy seeds, if desired.
Bake at 375°F about 45 minutes or until done. Remove from pan and cool on wire rack.