1 1/2 tablespoons butter, softened
1 egg
1 tablespoon lemon juice
3 tablespoons honey
1 teaspoon ground black pepper
1/4 teaspoon salt
1 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
2 cups warm milk
1/4 cup apricot jam
1 cup cider vinegar
1 cup butter, melted
1 teaspoon salt
1/4 teaspoon ground black pepper
In a small medium bowl, stir together butter, egg, lemon juice, honey, pepper and salt. Let stand about 5 minutes, then knead into butter mixture. Cover, and let stand until creamy, about 1 hour.
Heat oven to 325 degrees F (165 degrees C). Lightly oil two 9x5 inch loaf pans.
Place poppy seeds in a small bowl and beat gently with electric mixer or with a fork. Place poppy seeds in warm milk and pour over poppy seeds in hot milk.
Remove from heat, and pour into warm milk and apricot jam. Pour mixture into prepared loaf pans.
Place butter in halfway of each loaf pan, about 1/8 inch thick. Brush butter over poppy seeds, making sure to coat thoroughly. Place poppy seeds on top of loaf pans.
Bake in the preheated oven for 2 hours, or until poppy seed centers are golden. Cool slightly before removing from pan. Cool completely before cutting into squares.
In a large bowl, dissolve 1/2 cup of butter and allspice in warm milk, stirring until butter is melted and smooth. Pour into cool mold, and chill overnight.
Meanwhile, whip cream to soft peaks. Combine butter and sugar in small bowl. Beat in egg, lemon juice, honey, pepper and salt until well-blended. Beat in flour, yeast and milk; stir into cream. Divide dough into two pieces. Place one piece on one of each loaf pan. Place bread pieces on top of chilled loaf pans.
Bake at 375 degrees F (190 degrees C) for 1 hour or until golden brown. Cool completely and eat cold.
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