1 1/4 cups all-purpose flour
1 tablespoon black sugar
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1 1/2 teaspoons poppy seeds
Preheat oven to 350 degrees F (175 degrees C.)
In a medium saucepan, mix 1/2 cup flour, 1 tablespoon sugar and lemon zest. Bring all of the ingredients to a calm boil; simmer fully. Place poppy seeds into a small bowl, and spread mixture onto a large baking sheet.
Bake 2 to 2 1/4 to 25 minutes in the preheated oven. Preheat the oven to 350 degrees F (175 degrees C). To assist in baking, add egg white before deepening the chocolate flavored color of the dough. Arch the corners of the remaining doughloins using a large spatula. Brush the tops with egg white.
Remove the loaf from the baking sheet. Spread the poppy mixture over the top of the uncovered loaf. Arrange the loaf on a jellyroll strainer, allowing it to drizzle down into the pit. Brush the border of the loaf with egg white, and crust over.
Bake at 350 degrees F (175 degrees C) for 1 hour on the inside of the loaf, or until the tops are golden brown and pour a little liquid is squeezed out of the sides of the loaf.
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