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Poppy Seed Braids

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Ingredients
  Sugar 1 Pinch
  Warm water 250 Milliliter (1 Cup, 110 F, 43°C)
  Active dry yeast 1⁄2 Ounce (2 Packages, 0.25 Ounce Each)
  All purpose flour 500 Gram (3 1/3 Cup)
  Salt 1 Teaspoon
  Egg 1
  Water 2 Tablespoon
  Poppy seeds 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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