Poppy Seed Bread
This bread, with its inner swirl of poppy seed filling, has a touch of richness from milk and butter and a subtle sweetness from honey. It's great sliced and served for breakfast or brunch. You will need a full cup of poppy seeds; instead of purchasing multiple jars from the supermarket, check the bulk section of natural foods stores, spice shops or markets that specialize in Eastern European foods. The bread can be baked a day in advance. If that’s your plan, hold off on making and applying the glaze. Wrap the cooled unglazed loaf tightly in plastic and store at room temperature. About 30 minutes before serving, make the glaze and drizzle it on.
cups whole milk
grams (⅓ cup) honey
01In a medium saucepan, combine the milk, honey and lemon zest. Warm over medium, whisking frequently, until the honey dissolves and the mixture is just warm to the touch, about 2 minutes; do not bring to a simmer. Remove from the heat and measure ¾ cup of the mixture into the bowl of a stand mixer; leave the remainder in the saucepan and set aside. Mist a large bowl with cooking spray and set aside.
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