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Corn and Poppy Seed Loaf

Corn and Poppy Seed Loaf

  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    2 h 30 m
Katja

Katja

A delicate and tasty bread with a golden crust sprinkled with poppy seeds.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, combine 2 cups flour, corn flour, sugar, yeast and salt. In a medium saucepan, heat milk, water and butter until warm. Stir milk mixture and egg into flour mixture. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 to 8 minutes. Knead in the poppy seeds last, reserving 1 tablespoon for topping. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  2. Deflate the dough and turn it out onto a lightly floured surface. Form into loaf and place in a lightly greased 9x5 inch loaf pan. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  3. Bake in preheated oven for 30 to 35 minutes, or until golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan, brush with melted butter and sprinkle with 1 tablespoon poppy seeds. Place on a wire rack to cool.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

smitty
5

smitty

10/26/2009

finally finally i made this loaf...i used 1/2 corn starch and 1/2 corn meal...coz i didn't have 'corn flour' and ya know it worked out great...nice texture and flavour...i did the dough in the bread machine and baked in oven as per directions...i will make it again but i'd like to try 'corn flour' if i can find it...thanks for the recipe...

hzajc
2

hzajc

11/30/2009

I'm not sure how to rate this since I doubled the recipe and it didn't work. Maybe it would have worked if I left it alone, but besides doubling it I didn't change a thing; hence the one star. Everything seemed to be fine until I started adding the flour, then the dough dried out really, really quickly. I was using my kitchen-aid mixer (I've used it to make bread before with no problems) and noticed the bread was getting dry, so cut out a full 1/4 cup. Despite that, it was still waaaay to hard to knead by hand so I started gradually adding water to loosen it up. After adding a quarter cup I finally got it to the point where my mixer wasn't grinding gears trying to combine everything and again tried to knead it by hand. I thought maybe it was a really stiff dough that wasn't supposed to get elastic-ey and shiny-smooth like most yeasty breads and finally decided to leave it alone and let rise. It rose fine the first time, then only rose to about 1.25 times its normal size when in pans (i left it alone for about an hour and a half). What I ended up with was a rock hard brick of bread with almost no flavor and poppy seeds all over my counter. I don't know if the corn flour was a mistake and it really needed cornmeal instead (less moisture absorption) or maybe all the mixing over-kneaded it and destroyed the rising properties, but it turned out to be nothing but a sad, hard, mess. I'll try it again as a single recipe and let y'all know how it goes.

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