Poppyseed Bread

Contributed by: Bridget McFarland

Direction
Filling
1 # ground poppy seed - use a coffee grinder to grind it
1 cup white sugar
1 cup milk - at least 2 % (don't use skim or 1%)
2 large eggs
Bread (you can use any sweet bread recipe)
1 cup milk
1/3 cup white sugar
1/3 cup butter
1 tablespoon active dry yeast Or 1/2 a pack of fresh yeast
4 cups all-purpose flour
1/2 teaspoon salt
2 eggs
2 tablespoons vegetable oil - or can use more butter if you want a richer taste

Ingredients
Scald milk in a big pan. Add poppyseed, sugar, and eggs.
Stirring constantly (*if not you might cook the egg before it gets mixed in).
Cook for about 5-7 mins. Cool completely.
In small saucepan heat milk, sugar and butter until SLIGHTLY warm.
(if it is too hot it will kill the yeast).
Stir in yeast let sit for about 10 mins.
In a large bowl stir together the flour and salt, mix in eggs, and oil. Then at yeast mixture.
Mix until it gets too sticky, then turn on to a floured surface and knead.
The dough should be smooth (about 8 mins or kneading).
Place dough in a greased bowl and let stand in a warm place to rise (about 1 hour).
Punch down dough, divide up into equal loaves (about 4). Roll each out.
Spread poppyseed filling and roll up. ( just like a cinnamon roll).
Put on greased cookie sheet. Let bread rise again for another 45 mins.
Bake at 350 for about 20 mins. (you can brush with an egg wash for a shiny finish).
Bread should be golden on top and when you tap it will "thump" just as if you were making regular bread.