Poppy Seed Braids
|Warm water||250 Milliliter (1 Cup, 110 F, 43Â°C)|
|Active dry yeast||1⁄2 Ounce (2 Packages, 0.25 Ounce Each)|
|All purpose flour||500 Gram (3 1/3 Cup)|
|Poppy seeds||2 Tablespoon|
Add yeast and sugar to warm water and stir.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Lightly beat egg into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place until doubled in size, about 30 minutes.
Grease a baking sheet.
Divide risen dough into golf-ball size pieces.
Make each piece into 3 thin ropes about 6 inches (15 cm) long.
Using 3 ropes at a time, weave into small braids.
Brush braids with water and sprinkle with poppy seeds.
Arrange on greased baking sheet.
Cover and let rise in a warm place about 15 minutes.
Preheat oven to 450°F (230°C).
Bake 10 to 20 minutes or until braids sound hollow when tapped on undersides.