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Cuisinart DLC-5 7-Cup Capacity Food...

HUNGARIAN POPPY-SEED BREAD

Fashioned into a horseshoe-shape, stuffed with poppy seeds and candied fruit, this bread is great.

1/2 cup warm milk
1/4 cup soft butter
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon dry yeast plus 1/4 cup warm water (105 to 115 degrees F)
2 eggs
3 cups flour

filling:
1/2 cup poppy seeds
2 cups boiling water
1/2 cup light cream
1/2 cup honey
2 teaspoons butter
1/2 cup chopped walnuts
1/2 cup chopped mixed candied fruit
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 egg, beaten with 1 teaspoon cold water
2 teaspoons poppy seeds

In a mixing bowl, combine milk, butter, sugar and salt. Sprinkle yeast over warm water. Stir to dissolve; add to milk mixture. Stir in eggs and 2 1/2 cups flour. Blend then beat with a wooden spoon until smooth. Add rest of flour, adding last by hand.
Mix until dough leaves sides of bowl. Turn out on working surface, and knead until smooth by folding dough toward you.
Place in lightly greased bowl; turn greased side up.
Cover with towel, and let rise in warm place (85 degrees F), free from drafts, until double in bulk, 45 to 50 minutes.

Make filling:
Cover poppy seeds with boiling water; soak 30 minutes; drain. Place in small saucepan; add cream, honey, butter. Stir over medium heat until thick 10 minutes.; remove from heat. Add nuts, fruit, cinnamon and vanilla. Cool 10 minutes; beat in 1 egg.
To shape:
Turn dough out onto lightly floured pastry cloth or clean working surface. Grease a large cookie sheet. Roll dough into an 18-by-12-inch rectangle.
Spread filling to 1 inch from edge. Roll up lengthwise; pinch edges. Place, seam side down, on cookie sheet. Shape into horseshoe.
Cover with towel; let rise in warm place (85 F), free from drafts, until double in bulk -about 1 hour.
Preheat oven to 375 degrees. Brush surface with beaten egg; sprinkle with poppy seeds. Bake 25 to 30 minutes or until golden.
Remove from cookie sheet to wire rack. Serve warm.

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