A light egg yeast bread
with poppy seeds.
Light
Egg Bread with Poppy Seeds
- 1 (1/4-ounce) package
active dry yeast or 2 1/2 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 at 350°F
(175°C) for 20 to 25 minutes, or until the top is browned.
Makes 1 loaf.
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