3 Fall and holiday bread recipes from my Grandma ~ Nana! Pumpkin, Cranberry, & Poppy Seed Breads! ????
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#FALLBREAD #HOLIDAYBREADS #COOKING #MEALIDEAS #RECIPES #RECIPEIDEAS #PUMPKINBREAD #CRANBERRIES #POPPYSEEDBREAD
Here are the recipes in today's video;
PUMPKIN BREAD
3 1/2 cups flour
1 1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking powder
1 cup oil
2/3 cup water
4 eggs
2 cups pumpkin
3 cups sugar
1 cup chopped nuts
Mix all dry ingredients together. Pour in oil, eggs, water, and pumpkin. Mix well. Add nuts. Divide into 5 mini loaf pans. Bake at 350 degrees for about 45 minutes.
CRANBERRY ORANGE BREAD
4 cups flour
2 cups sugar
3 teaspoons baking powder
3 teaspoons salt
1 1/2 teaspoons baking soda
2 eggs, beaten
4 tablespoons shortening
1 1/2 cups orange juice
2 cups cranberries
4 teaspoons vanilla
Chop cranberries but leave a few whole. Mix in 1 cup of sugar and let sit for 1 hour before mixing in. Blend dry ingredients, then mix in shortening, orange juice and egg. Fold in cranberries. Pour equally into 5 mini loaf pans. Bake at 350 for 45 min.
POPPY SEED BREAD
2 1/4 cups sugar
3 eggs
1 1/2 cups milk
3 cups flour
1 1/2 teaspoons baking powder
1 1/8 cup oil
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond flavoring
1 1/2 teaspoons butter flavoring
3 tablespooons poppy seeds
Topping:
1/4 cup orange juice
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring
1/2 teaspoon almond flavoring
Mix all ingredients together for bread. Divide into 5 mini loaf pans. Bake at 350 for 45 min. Cool for 5 min after baking. Combine the topping ingredients and pour over bread equally.
#YUMMY
POPPY SEED ROLL--Helga's Happy Holidays
Poppy seed and nut rolls are a staple during the holiday season in our area with their roots in eastern European communities. They are delicious treats we look forward to all year! They are a quick bread type and are not overly hard to make, just takes some time!
POPPY SEED ROLLS
INGREDIENTS
Dough
1 cup sour cream
3 tablespoons butter (softened)
5 tablespoons granulated sugar
1/8 teaspoon baking soda
1 1/2 teaspoons salt
3 cups all-purpose flour
1 package (2 1/4 teaspoons) instant yeast (or rapid-rise dry yeast)
2 large eggs (room temperature, beaten)
Poppy Seed Filling Ingredients
1/2 pound poppy seeds
3/4 cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup hot milk
DIRECTIONS
In a large saucepan, warm sour cream (just enough for butter to melt when added and allow the mixture to cool down to 120F degrees). Remove from heat and stir in 3 tablespoons butter, 5 tablespoons sugar, baking soda and salt. Cool to under 120F degrees.
While sour cream mixture is cooling, in a large bowl, whisk together flour and yeast. Add eggs to cooled sour cream mixture and then transfer to flour-yeast mixture.
Mix with hands until a sticky dough forms. Knead mix in stand mixer and knead to smooth ball.
Cover with an overturned bowl or greased plastic wrap and let rest 10 minutes.
The dough will be soft. Divide in half. Working with one piece of dough at a time and using as little extra flour as possible, roll to a 1/4-inch-thick rectangle. Spread with half of the filling leaving a 1/2 border along both short side edges and top long edge un-spread (to help with sealing).
Fold the short side edges of the dough in slightly to hold in filling and then roll from the bottom up. Lightly pinch dough along long edge to seal seam. Place seam side down on a parchment-lined sheet pan. Repeat with remaining dough and filling. Allow to rise for 1 to 1-1/2 hours, covered with greased plastic, until light and slightly puffed.
While rising, heat oven to 350F degrees.
Bake 35 minutes. Let cool on pan 10 minutes, then transfer from sheet pan to a cooling rack to cool completely before cutting into slices.
Wrap leftover tightly in foil or plastic wrap.
Poppy Seed Filling--Instructions
Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine.
Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
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Elysburg, PA 17824
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Sourdough poppy seed rolls, Ukrainian recipe
PATREON:
These sourdough poppy seed rolls are delightfully to have around holidays either to have on a Christmas morning with a cup of coffee or pass as a gift to someone you love.
My kitchen aid mixer:
#innichka_chef
#sourdough
#poppyseed
#ukrainianfood
Ingredients for the dough
180 grams active sourdough starter (about 3/4 cup plus 1 tablespoon)
4 egg yolks
1 teaspoon pink salt
50 grams (1/4 cup) raw can sugar
450 grams (2 cups) whole milk
1 tablespoon vanilla extract
750 grams (6 & 1/4 cups) bread flour
80 grams (6 tablespoons) melted butter
Ingredients for the filling
2 cups dried grounded poppy seeds
1/2 cups sugar
1 large egg
3/4 cup heavy cream
1 tablespoon butter
pinch of salt (optional)
1 teaspoon vanilla or almond extract (optional)
1 tablespoon amaretto (optional)
1-2 eggs for egg washing
Ukrainian Poppy Seed Roll Recipe - Makivnyk Poppy Seed Bread! ????????
Making Ukrainian poppy seed rolls. Known as Makivnyk, Ukrainian poppy seed rolls, this is how to make the best Ukrainian poppy seed bread!
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If you love this how-to make Ukrainian poppy seed rolls recipe let us know what you think in the comments below! #dished
0:00 Preparing the Ukrainian poppy seed rolls
1:30 Baking the Ukrainian poppy seed rolls
Ingredients for making Ukrainian poppy seed bread:
120ml water
1 tbsp dry yeast
1 teaspoon powdered sugar
880ml flour
120ml sugar
90g unsalted butter
1 beaten egg
160ml milk
200ml milk
150g poppy seeds
45g powdered sugar
1 sachet (8g) vanilla sugar
45g honey
30g unsalted butter
1 beaten egg
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This Ukrainian poppy seed bread recipe is part of our essential recipes series:
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Poppy Seed Roll - Makowiec - Christmas Menu Recipe #61
Makowiec I would call Polish holiday sweet bread. It is a classic Polish cake that is commonly served around Christmas time. And it is delicious. I hope you enjoy!
For this recipe you will need to prepare Poppy Seed Filling first and the recipe you can find here:
Printable recipe with all ingredients and instructions you can find at:
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Ingredients:
3 teaspoons active dry yeast
3/4 cup sugar
1 pinch salt
1 cup milk, warmed
4 cups flour 600 grams ( may need a bit more)
3 eggs
2 teaspoons vanilla extract
1/2 cup butter, melted
Poppy seed filling around 800 grams
1/2 cup of Icing sugar
1 tbs of Lemon juice
1 egg for an egg wash
Some Sliced almonds
Instructions:
Dissolve the yeast in the milk. Let it stand for 5 minutes.
Separate your eggs, Set two egg whites aside for the poppy filling.
After around 5 minutes, add to your mixer bowl milk/yeast mixture, your eggs (1 full and 2 egg yolks) and then add remaining ingredients. Mix well with a dough hook to obtain a smooth dough.
Cover and allow to rise for 1 hour or until it doubles in size.
Beat your two egg whites to stiff picks and mix with your poppy seed filling.
Grease 2 loaf pans and line with a parchment paper.
Divide dough into 2 parts. Work with one section at time. Roll the dough wide as your loaf pan is.
Spread your poppy seed filling over the dough. Fold the sides and roll. Place it in your loaf pan seal side down.
Cover an let it rise for about 30 minutes or until in fills the loaf pan nicely.
Brush with beaten egg.
Bake in preheated oven to 180 degrees Celsius for 50 minutes.
Let it cool down completely.
Mix icing sugar with lemon juice and hot water until spreading consistency and decorate your rolls. Sprinkle with almonds.
Enjoy!