Poppy Seed Bread
The perfect breakfast bread includes a swirl of poppy seed filling, milky richness, and subtly honeyed sweetness.
- Makes1 1 3/4-pound loaf
- Cook Time3 1/2 hours
- Active time plus cooling1 hour active
This bread, with its inner swirl of poppy seed filling, has a touch of richness from milk and butter and a subtle sweetness from honey. It's great sliced and served for breakfast or brunch. You will need a full cup of poppy seeds; instead of purchasing multiple jars from the supermarket, check the bulk section of natural foods stores, spice shops or markets that specialize in Eastern European foods. The bread can be baked a day in advance. If that’s your plan, hold off on making and applying the glaze. Wrap the cooled unglazed loaf tightly in plastic and store at room temperature. About 30 minutes before serving, make the glaze and drizzle it on.
Don't try to grind the poppy seeds in a food processor, as the seeds won't break down. An electric coffee grinder dedicated to spice grinding is the best tool for the task. Don't use butter* *that's not at room temperature. If the butter is cold and firm, it won't incorporate properly into the dough. Finally, don't use a serrated knife to slash the loaf before baking, as the blade will tug at the dough and make ragged cuts; a sharp paring or carving knife is a better choice.
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