Seeded White Bread
|All purpose flour||6 1⁄2 Cup (104 tbs)|
|Dry yeast||1⁄4 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Poppy seed||1 Tablespoon|
1)In a large bowl, mix 2 cups flour, sugar, salt and yeast.
2)In a saucepan, add 11/2 cups water, milk and margarine and cook on low heat until warm. Margarine does not need to melt.
3)Fold into dry ingredients slowly and beat for 2 minutes with electric mixer at medium speed. Scrap bowl occasionally.
4)Add 3/4 cup flour and beat at high speed for 2 minutes. Add enough flour to make soft dough.
5)On a lightly floured board, knead for 8 to 10 minutes or until smooth and elastic.
6)Take a greased bowl and put the dough into it. Turn to grease top and cover.
7)Allow it to rise in warm place for about 1 hour or until doubled in- bulk. Punch down.
8)On a lightly floured board place the dough, cover and let rest for 15 minutes.
9)Roll into 16 x 9-inch rectangle and roll as for jelly roll, starting from 16-inch side. Pinch seam to seal.
10)Take a greased 10-inch tube pan and put the dough with sealed edge down.
11)Seal the ends together firmly and press dough down to fully cover bottom of pan.
12)Cover and let it rise in warm place for about 1 hour or until doubled in bulk.
13)Brush ring lightly with beaten egg white and sprinkle poppy seeds.
14)Bake at 400 degrees for about 40 minutes or until done. Remove from pan and cool on wire rack.
15)Slice and serve the bread.