Czech Poppy Seed Loaf
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105 To 115 Degree F)|
|Unsalted butter||3⁄4 Cup (12 tbs)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Flour||2 1⁄2 Cup (40 tbs)|
|Heavy cream||1⁄3 Cup (5.33 tbs) (Warm, 105 To115 Degree F)|
|Chopped almonds||1⁄3 Cup (5.33 tbs)|
|Poppy seeds||1⁄2 Cup (8 tbs)|
|Light brown sugar||1⁄3 Cup (5.33 tbs), firmly packed|
|Almond extract||1 Teaspoon|
|Confectioners sugar||1 Tablespoon (Adjust Quantity As Needed)|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Using a mixer, cream together butter and egg yolks. Add lemon peel, lemon juice, and salt.
2 Add 1 1/2 cups flour, warm cream, almonds, poppy seeds, and brown sugar. Mix. Beat egg whites until stiff. Add almond extract.
3 Add yeast mixture to butter mixture. Gradually add egg whites. Add enough remaining flour to make a soft dough. Beat until light and stiff. No kneading is necessary.
4 Place in greased 6-cup Bundt pan. Cover; let rise until double€” about 30 minutes (an inch from top of pan).
5 Bake in a preheated 375°F oven 40 minutes or until done. Cool in pan about 15 minutes. Cool on wire rack. Sprinkle with confectioners' sugar.