Light Egg Bread with Poppy Seeds
A lighter version of yeast-risen egg bread, laced with poppy seeds.
1 (.25-ounce) package active dry yeast or 2 1/4 teaspoons
3/4 cup water
3 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
2 large egg yolks
1 tablespoon butter, softened
1 teaspoon poppyseed
2 tablespoons water
- Dissolve yeast in water.
- In a bowl combine flour, sugar, salt, egg yolks, softened butter, poppyseed, and water. Stir in the yeast mixture and knead to form a soft dough. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
- Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the top is browned.
Makes 1 loaf.