Poppyseed Bread

• 4 cups flour
• Pinch of salt
• 2 tablespoons sugar
• 2 teaspoons dried yeast
• 6 ounces milk
• 1 lemon, zested
• 4 tablespoons of butter
• 4 tablespoons butter
• 4 ounces poppy seed
• 2 ounces honey
• 1/2 cup golden raisins
• 1/4 cup orange zest
• 1/2 cup ground almonds
• 1 egg yolk
• 3 tablespoons sugar
• 1 tablespoon milk

1. Sift the flour, salt, and sugar in a bowl.
2. Stir in the yeast and make a well.
3. Heat the milk and lemon in a pan with the butter.
4. Let mixture cool and then mix with dry ingredients.
5. Knead the dough mixture until smooth and elastic and cover in a bowl.
6. Let rise in warm place until it doubles in size.
7. While the dough is rising get started on the filling.
8. Melt butter in a medium sized pan and add all the poppy seeds except for 1 tablespoon.
9. Add the honey, raisins and zest.
10. Cook on low for 5 minutes and remove from heat, add the almonds and let cool.
11. Cream the egg yolk and sugar together, and fold into poppy seed mixture.
12. Begin to roll out dough on a floured surface into a 12 by 12-inch square.
13. Roll dough to 1/8-inch thick.
14. Spread your filling to within 1-inch of the edge of the dough.
15. Roll both ends towards the center.
16. Brush with olive oil and cover with plastic wrap and let rise for 1 hour.
17. Brush with milk and sprinkle with remaining poppy seeds.
18. Bake in a preheated 375 degree oven for 30 minutes or until golden brown.

flour, salt, sugar, yeast, milk, lemon, butter, butter, honey, golden raisins, orange zest, ground almonds, egg yolk, sugar, milk

Taken from www.foodnetwork.com/recipes/michael-symon/poppyseed-bread-recipe.html (may not work)