Polish poppy seed bread
January 5, 2012 § 3 Comments
Hello there and happy 2012. Although it was quite an adventure, I am more than glad to welcome a new year, which also happens to coincide with the one year mark since we left Boston (for reasons that seem crystal clear on some days, and a mite fuzzy on others).
Our new years weekend was full of delicious food and walks in the park, and I continue to be amazed at all the “relaxing” we manage to cram in to a one day weekend here in Israel.
Before I share the the recipe for the delicious poppy seed bread that we enjoyed on Shabbat and all week long, there are a couple of quick housekeeping issues I’d like to mention:
1. Sybil Kaplan, the author of The Wonders of the Wonder Pot, has contacted me via the blog, and offered copies of the cookbook for those who have requested. Her e-mail is: email@example.com
2. Ironically, after a year of bemoaning the absence of Earth Balance Vegan Spread (my favorite butter substitute, available only in the States), I have been contacted by someone who is part of the campaign against the use of palm oil (one of the main ingredients in Earth Balance), who is trying to raise awareness of all the nasty effects of palm oil cultivation in rain forests around the world. Take some time to research this issue if you are an Earth Balance-lover, and here is a link they asked me to pass along : http://www.change.org/petitions/save-the-orangutans-now#
And now onto the Makoweic!
This recipe, which is similar to babka or strudel, was adapted from about.com
Polish Poppy Seed Bread (makoweic), makes one very large roll, or two small ones
1 1/4 tsp dry active yeast
1 cup warm milk (no more than 110°F, or you will kill your yeast)
2 cups all purpose flour
2 cups whole wheat flour
1/3 cup sugar
1/2 tsp salt
3 eggs (med-smallish)
2 oz. (4 Tbs.) melted butter
For the filling:
1 cup ground poppy seeds (the place in the shuk where I bought mine ground them for me, but you can use a coffee/spice grinder)
1/2 cup sugar (I used less, maybe 1/3 cup)
3 oz. softened butter
1/2 cup hot milk
1 tsp lemon zest
Make the dough:
In a small heatproof bowl, dissolve yeast in 1/2 cup of the warm milk.
In the bowl of a stand mixer or a large bowl, combine flour, sugar, salt and eggs. Add remaining 1 1/2 cups warm milk, butter and yeast mixture. With the paddle attachment, or by hand, beat until smooth. Dough will be sticky at this point.
Scrape dough into a clean, greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 1 hour or until doubled in size.
Meanwhile, make the filling: combine all filling ingredients and mix very well.
Punch down dough and turn out onto a floured surface. Shape dough into a rectangle (or two smaller rectangles, if making 2 loaves).
Spread the filling over the rectangle(s), leaving some room on all sides. Roll up like a jelly roll and seal the ends.
Place on a greased sheet pan and allow to rise again for 45 minutes or so.
Brush with additional butter and bake at 350°F until golden brown ~45-60 minutes.