Inspired by the giant pillowy poppyseed-topped loaves my dad used to bring home from a now long-gone Polish bakery in a nearby village, this loaf is my attempt to recreate that childhood memory. If you don’t fancy your chances at the four-strand braid (there are lots of good how-to videos online) simply form the dough into smooth rounds. Arrange them with just a little room to grow and with edges touching so they bake into a soft, tear-apart batch.
Serves: Makes a large loaf Time: 30 mins preparation, rising time and then 30 mins baking
Ingredients 500g Strong white bread flour 7g Instant dry yeast 5g Salt 175ml Warm water 2 Eggs 80g Honey 25g Vegetable/olive oil 10g Poppy seeds
Tip: Salt flakes or nigella seeds would be great …
