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.
Step 1
In a medium saucepan, combine the milk, honey and lemon zest. Warm over medium, whisking, until the honey dissolves and the mixture is just warm to the touch, about 2 minutes; do not simmer.
Off heat, measure ¾ cup of the mixture into the bowl of a stand mixer; leave the remainder in the saucepan and set aside.
Step 2
To the mixer bowl, add the egg, yeast and vanilla; whisk to combine. Add the flour and the ½ teaspoon salt. Mix with the dough hook on low until an evenly moistened dough forms, about 2 minutes; the dough should be sticky to the touch but should not cling to the sides of the bowl. If the dough feels too wet, knead in more flour 1 tablespoon at a time.
Increase to medium and add the butter 1 piece at a time, mixing until fully incorporated after each; if the butter clings to the bowl, scrape down the sides.
After all the butter has been added, continue mixing until the dough is smooth and silky, about 2 minutes.
Using a silicone spatula, scrape the sides of the bowl and gather the dough in the center. Cover with plastic wrap and let rise at room temperature until doubled, 1½ to 2 hours.
Step 3
Meanwhile, using an electric spice grinder, process the poppy seeds in 3 batches, grinding until fine and powdery, about 15 seconds; add each batch to the remaining milk mixture in the saucepan.
Add the white sugar and the remaining ⅛ teaspoon salt, then set the pan over medium and cook, stirring occasionally with a silicone spatula, until simmering and thick enough that the spatula leaves a clear trail when drawn through the center, 3 to 5 minutes.
Transfer to a medium bowl and cool to room temperature; the mixture will continue to thicken as it cools.
Step 4
When the dough has doubled in size, heat the oven to 325°F with the rack in the middle position. Line a baking sheet with kitchen parchment.
Generously dust the counter with flour and scrape the dough out onto it. Use a rolling pin to roll the dough to a 12-inch square about ⅜ inch thick. Spread the poppy seed filling in an even layer on the dough, leaving a ½-inch border along all edges.
Starting with the side closest to you, roll the dough into a tight cylinder; pinch the seam to seal. Transfer seam side down to the prepared baking sheet. Pinch the open ends to seal, then tuck the pinched seams under.
Loosely cover with plastic wrap and let rise at room temperature until almost doubled, about 30 minutes.
Step 5
Using a sharp paring knife, and starting in the center of the loaf, make a shallow diagonal cut, about 4 inches long; cut through the outermost layer of dough to reveal the poppy seed filling just underneath. Make 2 more evenly spaced cuts on each side of the center one, for a total of 5 cuts.
Bake until the bread is deep golden brown, 35 to 45 minutes; if you have an instant thermometer, the center of the loaf should reach 200°F. Cool completely on the baking sheet on a wire rack, at least 1 hour.
Step 6
In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze onto the loaf. Let dry for about 30 minutes.
