Prune and Poppy Seed Bread

Name: Prune and Poppy Seed Bread
Cuisine: Russian
Ingredients: 2 teaspoons salt; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; ¾ cup chopped pitted prunes; 2 tablespoons unsalted butter, cut into pieces; 1 large egg; ½ cup milk; ⅓ cup water; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 1½ teaspoons salt; Grated zest of 1 lemon; 2 tablespoons sugar; ¼ cup poppy seeds; 1 cup Whole wheat pastry flour; 2 cups bread flour; 1 tablespoon plus 1 teaspoon gluten; 3 tablespoons sugar; ¼ cup plus 1 tablespoon poppy seeds; 3 cups bread flour; 3 tablespoons unsalted butter, cut into pieces; ½ cup water; ⅔ cup milk; ½ cup chopped pitted prunes

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

The combination of sweet prunes and aromatic poppy seeds is a surprise at first. But one bite and you will be hooked; it is a compatible taste pairing. Poppy seeds are grown extensively in the alpine areas of Central Europe and grace breads and coffee cakes from Vienna to Russia. They add a nutty, crunchy quality to this great breakfast bread.

Ingredients

Europe
Asia
Austria
Russia
Vienna
Breakfast
Vegetarian
Bread

Ingredients

Method