Poppy Seed Bread / Strudel
by
Leah Ott, 20 Sep 2010
For all of those who
were at Mt. Angel this weekend (2010 gathering), here is
the recipe for the Poppy seed Strudel/Bread.
Here is to
good food from our ancestors!
Dissolve yeast in water with 2 teaspoons sugar.
Combine rest of ingredients adding enough flour to
make a fairly stiff dough.
Knead until smooth and elastic. Let rise covered
until doubled. Divide in half and roll each to ¼”
thickness.
Spread with half the filling. Repeat with remaining
dough. Roll up and seal edges. Place on greased
baking sheet.
Let rise until doubled. Bake at 375°
F for approximately 50 minutes.
Filling
2 cups poppy seeds—they stay in bread better if you
grind them.
2 cups sugar
2 cups milk, half and half, or cream
Combine and cook together on medium-high heat,
stirring occasionally until thickened. Cool.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr, 20 Sep 2010] |
