Poppy seed bread

Procedure

Dough:

1. Put all the ingredients except the butter in a bowl and mix until homogeneous (this takes about two minutes with a stand mixer).

2. Add the room temperature pieces of butter, then knead the dough for seven minutes or until the butter is incorporated and the dough is smooth.

3. Form the dough into a smooth ball by tucking the edges underneath, thus tightening the surface of the ball.

4. Cover the dough tightly with cling film or a damp cloth.

5. Let the dough rise in a warm place until it doubles in volume, which will take about an hour.

Shaping:

1. No flour is used when shaping the poppy seed bread, so it’s best to use a silicone mat.

2. Turn the risen dough out onto the work surface, shape it into a long loaf, and cut it into eight equal parts. Each piece should weigh approximately 120 grams. Use a weighing scale to make the pieces the same size.

3. Divide each part into three further parts (40 grams each) and roll them out into snakes of equal length. Plait them, pinching them together at the top and bottom.

4. Place a sheet of parchment paper on a baking tray and arrange the dough plaits on it.

5. Cover the baking tray with cling film and leave the plaits to rise for 45 to 60 minutes.

Baking:

1. Heat the oven to 180°C.

2. Bring a small pot of water to the boil and pour it into a fireproof dish.

3. Whisk together the egg and five tablespoons of milk.

4. Egg wash the plaits and sprinkle poppy seeds over them.

5. Place the baking tray with the poppy seed bread and the dish with boiling water in the oven.

6. Bake at 180°C for 10 minutes, then carefully remove the dish with boiling water and continue baking for another 10 to 15 minutes.

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