Poppy Seed Loaves

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 1 cup butter, softened
• 1/2 cup sugar
• 3 large eggs
• 2 teaspoons grated lemon zest
• 1 teaspoon salt
• 4-1/2 cups all-purpose flour
• 2 cans (12-1/2 ounces each) poppy seed filling
• Melted butter
• Confectioners' sugar, optional

1. In a small bowl, dissolve yeast in warm water. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add lemon zest and salt. Beat in yeast mixture. Gradually add flour; beat on medium speed for 3 minutes (dough will be sticky). Do not knead.
2. Place in a greased bowl, turning once to grease top. Cover and refrigerate for at least 2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 12x8-in. rectangle. Spread poppy seed filling over each to within 1/2 in. of edges.
4. Loosely roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place, seam side down, on two greased
5. .
6. With a sharp knife, make five to six deep diagonal slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes.
7. Brush with melted butter. Bake at 350u0b0 for 30-35 minutes or until golden brown. Remove from pans to wire racks. Cool for 20 minutes; dust with confectioners' sugar if desired.

active dry yeast, warm water, butter, sugar, eggs, lemon zest, salt, flour, filling, butter, confectioners

Taken from www.tasteofhome.com/recipes/poppy-seed-loaves/ (may not work)