Ingredients
- 6 1/2 all purpose flour
- 3 equal portions
- 1 egg
- 1 poppy seeds
- 240 ml boiling water
- 240 ml water (cold)
- 120 ml warm water
- 65 gr flour
- 30 ml milk
- 28 gr butter
- 26 gr sugar
- 26 gr sugar
- 10 gr sugar
- 6 gr salt
- 2 gr sugar
- 2 packages dry yeast
rectangle on a lightly floured surface. Roll up jellyroll fashion, starting with long side; pinch ends and seam to seal. Place each loaf, seam side down, on a separate greased baking sheet. Cover and let rise in a warm place (85 degrees), free from drafts, about 40 minutes or until doubled in bulk. Make diagonal slits about 1 cm deep down the length of loaves using a sharp knife. Combine egg and milk in a small bowl, beating until blended. Brush gently over loaves after rising. Sprinkle each loaf with poppy seeds. Bake at 200ºC or 20 to 25 minutes or until loaves sound hollow when tapped. (This bread freezes ----
