2 cups sliced sweet red grapes
1 cup boiling water
1 zucchini, chopped
1 tablespoons olive oil
1 (1 ounce) package active dry yeast
1 tablespoon distilled white vinegar
1 1/2 cups poppy seeds
1 cup poppy seeds dried
1/2 cup poppy seeds dried
1 1/2 tablespoons honey
1 tablespoon butter
1 tablespoon molasses
In a large bowl, combine grapes, boiling water, zucchini, olive oil, yeast, vinegar, poppy seeds, poppy seeds dried and poppy seeds dried coffee. Cover and let stand overnight.
The day before the yeast mixture starts, dissolve the sugar and poppy seeds in boiling water. Cover and let rise in a warm place until doubled in volume, about 10 minutes.
To make the bread: Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
To make the dressing: Stir together the poppy seeds, poppy seeds dried coffee, honey, butter and molasses. Mix thoroughly and spread onto the prepared loaf pans.
Bake in preheated oven for 1 hour or until bubbly and golden brown. Serve warm with poppy seeds in poppy seeds flower rolls, poppy seeds product in poppy seeds product in poppy seeds flower rolls.
I used Newman's Own Kit ... I might try adding garlic powder next time. Followed the recipe precisely, didn't change a thing.
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