Poppy Seed Loaf Recipe

In a saucepan heat together milk sugar shortening and salt until warm.

Combine 2 cups of the flour and the yeast in a large mixing bowl. Stir in warm milk mixture. Add 3 eggs; beat with an electric mixer at low speed for 1/2 min scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of remaining flour as you can. Turn out onto a lightly floured surface. Knead in remaining flour to make a stiff dough and continue kneading for 6 to 8 minutes. Place dough in a lightly greased bowl and turn once to grease surface. Cover and let rise in a warm place until doubled.

Meanwhile pour boiling water over poppy seeds; let stand 30 minutes. Drain thoroughly and place in a blender. Grind. In a small bowl blend together ground poppy seeds chopped nuts honey and lemon zest. Beat 1 egg white until stiff and fold into poppy seed mixture.

Punch down dough and divide in half. Cover and let rest for 10 minutes. On a lightly floured surface roll half of the dough into 24 x 8 inch rectangle. Spread with half the poppy seed mixture. Roll up jelly roll style starting with the narrow edge. Seal the edge. Place seam side down in a greased 8 x 4 inch loaf pan. Repeat with the other half of the dough. Cover. Let rise for 30 to 45 minutes or until doubled.

Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes.