Poppy Seed Bread
|Fresh yeast||3⁄4 Ounce (Compressed)|
|Warm milk||33 1⁄2 Tablespoon (3/4 Pint +1 1/2 Tablespoons Warm Milk)|
|Strong plain flour||2 Pound (All Purpose Flour)|
|Poppy seeds||2 Tablespoon|
Cream the yeast with 3 tablespoons [1/4 cup) of the milk.
Sift the flour and salt into a warmed bowl and rub in the butter.
Make a well in the centre and pour in the yeast liquid and remaining milk.
With one hand or a spatula, draw the ingredients together and continue to mix until the dough comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.
Place in a bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in bulk.
Turn onto a floured surface and knead for 8 minutes.
Roll the dough into an oblong, about 14 x 5 inches.
With a sharp knife, cut into 3 strips lengthwise, leaving the dough joined at one end.
Plait the strands to form a loaf.
Moisten the ends with water and press them together.
Carefully lift onto a greased baking sheet, place in an oiled polythene (plastic) bag and leave in a warm place for 1 hour or until doubled in size.
Remove from the bag.
For the glaze beat the egg with the milk.
Brush the loaf with the glaze and sprinkle with the poppy seeds.
Bake in a hot oven, 425°F, Gas Mark 7 for 45 minutes.
Cool on a wire rack.