Poppy Seed Loaf

Ingredients

• 2 cups plain flour
• 2 tsp dried yeast
• 1 tsp salt
• 375ml lukewarm water
• 1 tsp poppy seeds

Method

1. Lightly grease a 10 x 20cm loaf pan with melted butter.
2. Place the flour, yeast and salt in a large bowl and mix well using the hand mixer with the dough hooks attached on setting 1. Make a well in the centre of the dry ingredients and add the water. Continue kneading on speed 1 for 5 minutes or until well combined.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic.
4. Brush a large bowl with melted butter. Shape the dough into a ball and place into the bowl, turn it over to lightly coat the dough surface with the butter.
5. Cover the bowl with plastic wrap or a damp tea towel and place it in a warm, draught free place to rise. The ideal temperature for rising bread dough is around 30°C. Leave dough until it doubles in size, this should take between 45 - 75 minutes. When the dough is ready, it will retain a finger imprint when lightly pressed.
6. Punch the dough in the centre with your fist to release the excess carbon dioxide produced by the yeast during rising.
7. Turn the dough onto a lightly floured surface and knead again for 2 - 3 minutes or until smooth, elastic, and it has returned to its original size.
8. Preheat oven to 200°C.
9. Divide the dough into 2 equal portions and shape each into a smooth, round ball. Place the portions of dough side by side in the greased loaf pan and brush lightly with melted butter. Stand the pan in a warm, draught-free place, for about 30 minutes or until the dough has risen about 1cm above the top of the pan
10. Gently brush the loaf with a little water and sprinkle with poppy seeds. Bake in oven for 30 minutes or until golden and cooked through. The best way to tell when the loaf of bread is cooked is to tap it on the base with your knuckle - if it sounds hollow, it is cooked.
11. Turn the loaf immediately onto a wire rack and allow to cool. If left in the pan, the loaf will sweat and the crust will become soft.

Note: Once dough hooks start to slow and the dough ball is formed, cease using the hand mixer. Transfer dough ball to a lightly floured surface and continue kneading by hand.