Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4
Recipe by Cooking Light January 1995

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Recipe Summary

Yield:
2 loaves, 26 slices per loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in warm water in a large bowl. Add 1 teaspoon sugar; let stand 5 minutes. Add remaining 5 teaspoons sugar, 4 1/2 cups flour, milk, oil, and salt; beat at medium speed of a mixer until smooth. Stir in 2 cups flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, one tablespoon at a time, to prevent dough from sticking to hands.

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  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down, and divide in half. Working with 1 portion at a time (cover remaining dough to keep from drying out), roll each portion into a 14 x 10-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam side down, on a large baking sheet coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.

  • Uncover dough; using a sharp knife, make 4 diagonal cuts 1/4 inch deep across tops of loaves. Combine 2 teaspoons water and egg white; brush over loaves. Sprinkle with poppy seeds. Bake at 375° for 30 minutes or until loaves sound hollow when tapped. Remove from pan; let cool on wire racks.

Nutrition Facts

69 calories; calories from fat 10%; fat 0.8g; saturated fat 0.1g; mono fat 0.4g; poly fat 0.2g; protein 2.1g; carbohydrates 13.1g; fiber 0.5g; cholesterol 0mg; iron 0.8mg; sodium 96mg; calcium 17mg.
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