Recipe: Poppy Seed Bread (4)

I hope one of these is what you're looking for.

Joe

MAKOWKA (POLAND)
1 1/2 c. sugar
1 lb. ground poppy seed
4-6 slices white bread
2 c. milk
Line bottom of 3-quart casserole with slice of bread, then poppy seed and then sugar. Do this 3 times. Pour 2 or more cups of boiling milk over the layers. Be sure to have enough milk to make moist. Let cool. Cover, refrigerate.

TORTA OD MAKA
1/2 c. butter or margarine
1 1/2 c. sugar
3/4 c. milk
2 c. cake flour
1/2 c. ground poppyseed
4 egg whites
2 tsp. baking powder
1/4 tsp. salt
Soak poppyseeds in milk for 1 hour. Cream butter and sugar well. Sift dry ingredients and add to creamed mixture. Add the milk and poppyseed and mix thoroughly. Beat egg whites until stiff and fold into batter. Bake in a greased 9 x 13 inch pan at 350 degrees for 45 minutes. Sprinkle with powdered sugar.

POPPYSEED HORSESHOE BREAD (MAKOS PATKO)
1 (12 oz.) can Solo brand poppy seed filling
1/2 c. raisins
Grated rind of 1 lemon
1/2 tsp. cinnamon
1/2 c. chopped walnuts
DOUGH:
3 pkgs. fast rising dry yeast
1/2 c. lukewarm water
1/3 c. sugar
3/4 c. milk
1/2 c. unsalted butter
1 tsp. salt
Grated rind of 1 lemon
5-6 c. flour
2 whole eggs
2 egg yolks
Combine all ingredients well. Sprinkle yeast into water, add 2 tablespoons sugar and set aside in a warm spot for 5 minutes. The mixture should be foamy. Scald milk and to it add butter, remaining sugar, and salt. Stir until butter melts. Cool until lukewarm and add lemon rind. Combine 2 cups flour, yeast, eggs, and milk mixture and beat thoroughly with a wooden spoon. Gradually add enough remaining flour to make a smooth but pliable dough. Turn out on a floured board and knead for about 10 minutes, adding flour as needed, until dough is smooth and elastic and blisters form on surface. Gather dough into a ball, place in a greased bowl, and cover with plastic and a towel. Set to rise in a warm spot until doubled in bulk (about 45 minutes). Punch down dough and knead for 2-3 minutes. Divide dough into 2 equal pieces. Let rest for about 5 minutes. For each piece of dough; roll out to a rectangle a little less than 1/4 inch thick.

NO WAIT DIOS AND MAKOS (Gyors Dios es Makos)
3 eggs
3 tbsp. sugar
1 tsp. salt
6 c. flour
1 c. sour cream
1 stick butter
1/2 c. milk
1 fresh yeast
FILLING FOR NUT ROLL:
4 c. ground nuts
1 c. sugar
2 tsp. cinnamon
1/2 c. milk
1/2 stick butter
Grated rind of 1 lemon
FILLING FOR POPPYSEED ROLL:
4 c. ground poppyseed
1 c. sugar
2 tbsp. butter
1 c. boiling milk
Grated rind & juice of 1 lemon
Melt butter. Add 1/2 cup milk and yeast. Mix 1 cup sour cream to the 3 eggs. Add butter, milk, yeast mixture to the egg and sour cream mixture. Mix. Add 6 cups flour and knead dough until it comes away from bowl. Make 8 balls. Roll and fill with nut or poppy. Prick with fork. Spread with egg. Put into 350 degree oven for 25-30 minutes. (Note: Put 4 rolls in each baking sheet across width.) Mix above ingredients and cook until boiling. Mix above ingredients and cook until boiling.

MAKOWKA (POLAND)
1 1/2 c. sugar
1 lb. ground poppy seed
4-6 slices white bread
2 c. milk
Line bottom of 3-quart casserole with slice of bread, then poppy seed and then sugar. Do this 3 times. Pour 2 or more cups of boiling milk over the layers. Be sure to have enough milk to make moist. Let cool. Cover, refrigerate.