Soft Poppy Seed Bread Recipe

• Wheat flour: 47-500 grams
• Dry yeast: 5 grams
• Sugar: 2 tablespoons
• Poppy seeds: 2 tablespoons
• Baking soda: 1 teaspoon
• Vinegar: 1 teaspoon
• Egg: 1 (at room temperature)
• Vegetable oil: 25 ml
• Salt: 0.5 teaspoon
• Warm milk: 200 ml
• Soft butter: 50 grams

Directions

1. Prepare the Dry Ingredients:
   • In a large mixing bowl, combine 250 grams of wheat flour, 5 grams of dry yeast, 2 tablespoons of sugar, and 2 tablespoons of poppy seeds. Mix well to combine.
2. Add the Leavening Agents:
   • Add 1 teaspoon of baking soda and 1 teaspoon of vinegar to the flour mixture. Mix well.
3. Add Remaining Ingredients:
   • Add 0.5 teaspoon of salt, 1 room-temperature egg, and 25 ml of vegetable oil to the mixture. Mix everything well.
4. Incorporate Warm Milk:
   • Gradually add 200 ml of warm milk to the mixture, stirring continuously.
5. Add More Flour:
   • Add another 230-250 grams of flour, mixing with a spatula until the dough comes together.
6. Knead the Dough:
   • Add 50 grams of soft butter and knead the dough on a lightly floured surface until it becomes smooth and elastic, and does not stick to your hands.
7. First Rise:
   • Grease a bowl with vegetable oil and place the dough in it. Cover and let it rise in a warm place for 50-60 minutes, or until doubled in size.
8. Prepare the Molds:
   • Grease your bread molds with vegetable oil.
9. Shape the Dough:
   • Once the dough has risen, place it on a floured surface and divide it into 4 equal parts. Roll each part into a ball and place them into the prepared molds.
10. Second Rise:
    • Cover the molds and let the dough rise for another 20-25 minutes.
11. Prepare the Egg Wash:
    • Mix 1 tablespoon of milk with 1 egg yolk. Brush this mixture over the top of the dough balls.
12. Bake:
    • Preheat your oven to 180°C (360°F). Bake the bread for 25-30 minutes or until golden brown and cooked through.
13. Cool and Serve:
    • Allow the bread to cool down before slicing. Enjoy the soft and fluffy poppy seed bread!