MEXICAN CILANTRO BATTER BREAD

1 tablespoon poppy seed
4 1/2 cups Pillsbury All Purpose or Unbleached Flour, divided use
2 tablespoons sugar
1 teaspoon salt
1 teaspoon garlic powder
1 pkg. active dry yeast
1 cup water
1 cup milk
2 tablespoons margarine or butter
1/2 cup chopped fresh cilantro
3 teaspoons freeze-dried chives
1 (4 oz.) can chopped green chiles, drained

Generously grease 12-cup Bundt pan or 10-inch tube pan. Sprinkle bottom and sides of pan with poppy seed.

Lightly spoon flour into measuring cup; level off.

In large bowl, combine 2 cups flour, sugar, salt, garlic powder and yeast; blend well.

In small saucepan, heat water, milk and margarine until very warm (120 to 130 degrees F.). Add warm liquid to flour mixture. Beat 2 minutes at medium speed.

By hand, stir in remaining 2 1/2 cups flour, cilantro, chives and green chiles to form a stiff batter. Cover; let rise in warm place (80 to 85 degrees F) until light and doubled in size, 45 to 60 minutes.

Stir down dough. Carefully spoon into greased pan. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 30 to 45 minutes.

Heat oven to 375 degrees F.

Uncover dough.

Bake 35 to 40 minutes or until deep golden brown. Cool 5 minutes; remove from pan.

Makes 1 (16-slice) loaf
From: Recipelink.com
Source: Recipe booklet: Mexican Cooking, Pillsbury Classic Cookbooks, May 1995, #171