Twisted bread with poppy seeds

Name: Twisted bread with poppy seeds - Cosmina A.
Ingredients: 400 g flour 20 g fresh yeast 160 ml milk 30 g melted margarine 2 tablespoons olive oil 1 and 1/2 tablespoons poppy seeds salt For brushing: 1 egg yolk 2 tablespoons milk

Pasta/Pizza - Twisted bread with poppy seeds by Cosmina A. - Recipia

The braided poppy seed bread was the first homemade bread made from the original recipe, and it turned out well enough to be worth repeating. The dough remains slightly sticky after kneading, but it doesn't need to be overloaded with flour. The four-strand braid may seem complicated at first, but the steps are clear if followed in order. In the end, the bread is brushed with egg yolk and milk and sprinkled with sesame seeds, even though the poppy seeds are incorporated directly into the dough. Quick Info Total time: not specified exactly; includes 10 minutes for activating the yeast, approximately 10 minutes of kneading after adding the margarine, 1 hour for the first rise, and another 15 minutes after braiding, plus shaping and baking time. Preparation time: a few minutes for mixing and kneading; the final kneading takes about 10 minutes. Baking time: until the bread is golden brown; the exact duration is not specified. Servings: 1 braided loaf. The number of slices depends on how thick it is cut. Difficulty: medium, especially due to the four-strand braid. Recipe type: fluffy homemade bread with poppy seeds and a soft crust. Ingredients For the dough: 400 g flour 20 g fresh yeast 160 ml warm milk 30 g melted margarine 2 tablespoons olive oil 1 and a half tablespoons poppy seeds 1 rounded tablespoon salt For brushing: 1 egg yolk 2 tablespoons milk 1 tablespoon sesame seeds Depending on the quality of the flour, you may need a little more or less flour. The dough should come together into a single piece and may remain slightly sticky. In the original recipe, no additional flour is added during kneading. Preparation method 1. Prepare the yeast Place the fresh yeast in a small bowl and dissolve it in 3-4 tablespoons of warm milk taken from the total amount. Add a rounded tablespoon of flour and mix until you obtain a smooth mixture. Cover the bowl and let it sit for about 10 minutes until the yeast starts to foam. The milk should be warm, not hot. 2. Mix the dry ingredients Put the flour in a large bowl and mix it with the poppy seeds. Sprinkle the salt around the edge of the flour, not directly over the activated yeast. Make a well in the center and pour in the yeast mixture. 3. Form the dough Gradually pour in the rest of the warm milk, mixing with a spoon. Continue until the dough comes together into a single piece. Knead it by hand for a few minutes until all the ingredients are well combined. Add the melted margarine and continue kneading for about 10 more minutes. The dough will remain slightly sticky, which is normal. Do not add extra flour just because it is not completely dry to the touch. Towards the end of the kneading, incorporate the olive oil as well. 4. Let the dough rise Cover the bowl and move it to a draft-free place. Let the dough rise for about 1 hour. 5. Divide the dough Sprinkle a little flour on the work surface and turn out the dough. Divide it into four pieces as evenly sized as possible. Roll each piece into a strand. Place the first two strands parallel to each other. Pass strand 3 over strand 1 and under strand 2. Strand 4 goes under strand 1 and over strand 2. 6. Braid the dough Start twisting the strands two at a time, following this order: 1 over 2 3 over 4 2 over 1 4 over 3 After this first pass, continue the braiding in reverse order: 4 over 1 2 over 4 3 over 2 1 over 3 At the ends, there will be some pieces of dough remaining. Twist them slightly and tuck them under the bread so that the braid remains compact. 7. Let the bread rise a second time Place the braided bread and let it rise for another 15 minutes. 8. Brush and bake Mix the egg yolk with the 2 tablespoons of milk. Brush the surface of the bread and sprinkle the sesame seeds on top. Place the bread in a preheated oven at 200 degrees Celsius. Bake until golden brown. The exact baking time is not mentioned, so keep an eye on the color of the bread towards the end. Let it cool before placing it in a bag. If put in while still very hot, condensation may form. Why I make this recipe often It is a homemade bread with simple ingredients and a dough that doesn’t require much extra flour. The poppy seeds are evenly distributed throughout the bread, and the margarine and oil contribute to a soft crumb. The braid makes it suitable for serving whole on the table, not just sliced immediately. A practical advantage is that, after cooling, the bread can be stored in a plastic bag. The crust remains soft, and the bread stays fresh even the next day. Tips and variations Tips Stick to the milk ratio but add it gradually. Flour can absorb liquid differently, and the necessary amount may vary based on its type and quality. Do not skip the yeast activation period. The approximately 10 minutes are enough for the yeast to start foaming. Knead the dough for about 10 minutes after adding the margarine. Even if it is slightly sticky, no extra flour is added in the original recipe. For a neat braid, divide the dough into four pieces of similar weight and roll the strands to similar lengths. Keep the braiding steps in the indicated order. For a four-strand bread, reversing the direction at the second step helps form the braid. Substitutions The recipe uses melted margarine and does not indicate a substitute. To maintain the described proportions and texture, it is recommended to use the margarine listed in the ingredients. The yeast is fresh, not dry. The quantity in the recipe refers to fresh yeast and should not be changed without recalculating the proportions. Variations No variations are indicated for this bread. The poppy seeds are included in the dough, and the sesame is used on the surface along with the egg yolk and milk. Serving ideas The bread can be sliced after it has cooled and used as homemade bread for regular meals. It is also suitable for placing whole on the table due to its braided shape. Frequently asked questions Why does the dough remain sticky? The dough may remain slightly sticky after kneading. This does not mean that flour should be automatically added. In the original recipe, no additional flour was added after incorporating the margarine and oil. Can I use cold milk? Warm milk is recommended for both activating the yeast and forming the dough. Cold milk can slow down the rising process, and milk that is too hot can affect the yeast. How long does the bread bake? The source does not specify an exact number of minutes. The bread is baked at 200 degrees Celsius until golden brown. Since the size of the strands and the oven can influence the duration, it is important to monitor it by color. Why is the bread placed in a plastic bag? The bread is placed in a bag after it has cooled so that the crust remains soft and it stays fresh the next day. It is not recommended to seal it in a bag while it is still very hot. Can I omit the poppy seeds or sesame seeds? The recipe does not provide a version without poppy seeds or without sesame. The poppy seeds are part of the dough, while the sesame is sprinkled on top after brushing with egg yolk and milk. Nutritional values The values below are estimates for the entire loaf, calculated based on the quantities in the recipe. They may vary depending on the type of flour, brand of margarine, milk used, and the exact amount of salt. For the entire loaf: Approximately 2,200-2,300 kcal Protein: approximately 55-60 g Carbohydrates: approximately 315-325 g Fats: approximately 75-80 g Salt: the amount is high since the recipe uses 1 rounded tablespoon of salt, but the exact value depends on the actual weight of the tablespoon. If the bread is divided into 8 servings, one serving has approximately 275-290 kcal, 7 g protein, 40 g carbohydrates, and 9-10 g fat. These figures are indicative, not exact nutritional values. Storage and reheating After the bread has cooled, place it in a plastic bag. This way, the crust remains soft and the bread stays fresh until the next day. The recipe does not provide instructions for reheating. The bread can be consumed after cooling, and to maintain the texture, it is important to seal it in the bag only after it is no longer hot.

Twisted bread with poppy seeds

Tags

Categories