Poppy Seed Loaf

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 5 1/2 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 1 1/2 cups milk
• 1/3 cup white sugar
• 1/3 cup shortening
• 1 teaspoon salt
• 3 eggs
• 1 cup boiling water
• 3/4 cup poppy seeds
• 1/2 cup chopped walnuts
• 1/3 cup honey
• 1 teaspoon grated lemon zest
• 1 egg white

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pour the boiling water over the poppy seeds in a bowl, stir, and let soak for 15 minutes, then drain off any excess liquid.

2. Warm the milk, white sugar, shortening and salt in a saucepan until the shortening melts and the mixture is lukewarm, about 110°F (43°C). Stir in the honey.

3. In a large bowl, mix 2 cups of the flour with the active dry yeast. Pour in the warm milk mixture, then beat in the 3 eggs and lemon zest.

4. Gradually stir in the remaining flour until a soft dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.

5. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled.

6. Punch down the dough and divide in half. Roll each half into a 12 by 8 inch rectangle. Mix the drained poppy seeds with the chopped walnuts and spread over each rectangle.

7. Roll up each rectangle from the short end, pinch the seams, and place seam side down in two greased 9 by 5 inch loaf pans. Cover and let rise 30 minutes.

8. Brush the tops with the egg white. Bake at 350°F (175°C) for 30 to 35 minutes until golden brown and the center reaches 190°F (88°C).

9. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before slicing.