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Corn and Poppy Seed Loaf
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
150 minutes
Golden corn bread loaf with poppy seeds - perfect for sandwiches.
Ingredients:
  • 2 cups all-purpose flour
  • 1 cup corn flour
  • 2 tablespoons white sugar
  • 2 (.25 ounce) packages rapid rise yeast
  • 1.5 teaspoons salt
  • 0.75 cup milk
  • 1.25 cups all-purpose flour
  • 0.25 cup butter
  • 4 tablespoons poppy seeds
  • 1 tablespoon butter, melted
Instructions:
  • Combine 2 cups flour, corn flour, sugar, yeast, and salt in a large bowl. Warm milk, water, and butter in a saucepan. Add warmed milk mixture and egg to the flour mixture. Gradually mix in remaining flour, 1/2 cup at a time, beating well after each addition. Knead dough on a floured surface until smooth, about 6 to 8 minutes. Add poppy seeds, reserving 1 tablespoon for topping. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled, about 30 minutes.
  • Gently press down the dough and transfer it to a floured surface. Shape it into a loaf and put it in a greased 9x5 inch loaf pan. Cover with a damp cloth and allow it to rise until doubled in size, approximately 40 minutes. While waiting, preheat the oven to 375 degrees F (190 degrees C).
  • Once baked, allow the loaf to cool slightly in the pan before brushing it with luscious melted butter and sprinkling with a generous tablespoon of poppy seeds. Let it rest on a wire rack to achieve the perfect crunchy crust.

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