This classic recipe combines simple ingredients with a touch of vinegar to create a delightful, fluffy bread with a unique twist. Perfect for any occasion, this poppy seed bread is sure to become a family favorite.
Ingredients:
- 470-500 grams wheat flour
- 5 grams dry yeast
- 2 tablespoons sugar
- 2 tablespoons poppy seeds
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- 1 egg
Directions:
- Prepare the Dough:
- In a large mixing bowl, combine the wheat flour, dry yeast, sugar, and poppy seeds.
- In a small bowl, mix the baking soda and vinegar together until it fizzes. Add this mixture to the dry ingredients.
- Add the Egg:
- Crack the egg into the bowl and mix thoroughly.
- Knead the Dough:
- Gradually add water to the mixture, stirring until a dough forms. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
- Let It Rise:
- Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
- Shape the Bread:
- Once the dough has risen, punch it down to release the air. Shape it into a loaf or desired form and place it in a greased loaf pan or on a baking sheet.
- Second Rise:
- Cover the shaped dough with a towel and let it rise again for about 30 minutes.
- Bake:
- Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool and Serve:
- Allow the bread to cool on a wire rack before slicing. Serve warm with butter or your favorite spread.
Helpful Tips:
- Consistent Mixing: Ensure that the baking soda and vinegar mixture is thoroughly incorporated into the dough to achieve the best texture.
- Kneading Technique: Knead the dough well to develop the gluten, which gives the bread its structure.
- Rise Time: Be patient with the rising times; this step is crucial for a light and airy loaf.
Serving Suggestions:
- Breakfast: Enjoy slices with butter and jam or honey for a delightful breakfast.
- Side Dish: Serve alongside soups, salads, or main dishes as a delicious accompaniment.
- Snack: Toast slices and top with cream cheese and a sprinkle of additional poppy seeds for a tasty snack.
This special poppy seed bread, enhanced with a secret splash of vinegar, is a true testament to Grandma’s kitchen wisdom. Enjoy the tradition and the taste!
Recipe Card
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Grandma’s Secret Poppy Seed Bread Recipe
This classic recipe combines simple ingredients with a touch of vinegar to create a delightful, fluffy bread with a unique twist. Perfect for any occasion, this poppy seed bread is sure to become a family favorite.
Ingredients
- – **470-500 grams wheat flour**
- – **5 grams dry yeast**
- – **2 tablespoons sugar**
- – **2 tablespoons poppy seeds**
- – **1 teaspoon baking soda**
- – **1 teaspoon vinegar**
- – **1 egg**
Instructions
Prepare the Dough:
- – In a large mixing bowl, combine the wheat flour, dry yeast, sugar, and poppy seeds.
- – In a small bowl, mix the baking soda and vinegar together until it fizzes. Add this mixture to the dry ingredients.
Add the Egg:
- – Crack the egg into the bowl and mix thoroughly.
Knead the Dough:
- – Gradually add water to the mixture, stirring until a dough forms. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
Let It Rise:
- – Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
Shape the Bread:
- – Once the dough has risen, punch it down to release the air. Shape it into a loaf or desired form and place it in a greased loaf pan or on a baking sheet.
Second Rise:
- – Cover the shaped dough with a towel and let it rise again for about 30 minutes.
Bake:
- – Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Cool and Serve:
- – Allow the bread to cool on a wire rack before slicing. Serve warm with butter or your favorite spread.