Best 9 Blue Ribbon Poppy Seed Cheese Bread Recipes

SAVORY PARTY BREAD

Steps:

• Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts in bread., In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until cheese is melted, about 10 minutes longer.

POPPY SEED CHEESE BREAD

Steps:

• Dissolve yeast and sugar in water. Combine milk, shortening and salt; stir into yeast mixture. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough; press into a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Combine cheese, egg, milk and onion; spread over dough. Sprinkle with poppy seeds. Bake 15-20 minutes. Cut into squares; serve warm.

SWISS POPPY SEED BREAD

Steps:

• 1. Cut a piece of aluminum foil large enough to hold the French bread loaf and a couple inches extra on each end.
• 2. Preheat the oven to 325 degrees F.
• 3. With a serrated knife, slice the bread diagonally in 1-inch slices.
• 4. Place the bread in the middle of the aluminum foil.
• 5. Insert half of a Swiss cheese slice between each slice of bread.
• 6. Melt the butter in a saucepan. Turn the heat to low.
• 7. To the butter, add the minced onion, mustard, lemon juice, poppy seed and season salt.
• 8. Remove the saucepan from the stove, and pour a little bit of the mixture between each slice.
• 9. At this point, if you wanted to turn this into a sandwich, you would place a piece of deli ham between each slice of bread.
• 10. Wrap the aluminum foil around the bread, but do not cover it completely.
• 11. Bake for 30 minutes.
• 12. Remove the bread from the oven and serve immediately. This bread is addictive!

STUFFED ITALIAN BREAD

Steps:

• 1. Preheat oven to 350 degrees
• 2. Mix the melted butter, olive oil, onion, garlic, Dijon mustard, poppy seeds and parsley in a bowl.
• 3. Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
• 4. Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.)
• 5. Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

POPPY SEED BREAD

Steps:

• In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.

POPPYSEED BREAD

Steps:

• Sift the flour, salt, and sugar in a bowl. Stir in the yeast and make a well. Heat the milk and lemon in a pan with the butter. Let mixture cool and then mix with dry ingredients. Knead the dough mixture until smooth and elastic and cover in a bowl. Let rise in warm place until it doubles in size. While the dough is rising get started on the filling. Melt butter in a medium sized pan and add all the poppy seeds except for 1 tablespoon. Add the honey, raisins and zest. Cook on low for 5 minutes and remove from heat, add the almonds and let cool. Cream the egg yolk and sugar together, and fold into poppy seed mixture. Begin to roll out dough on a floured surface into a 12 by 12-inch square. Roll dough to 1/8-inch thick. Spread your filling to within 1-inch of the edge of the dough. Roll both ends towards the center. Brush with olive oil and cover with plastic wrap and let rise for 1 hour. Brush with milk and sprinkle with remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or until golden brown.

HAWAIIAN ROLL HAM SLIDERS

Steps:

• 1. Slice top from rolls and place bottoms in baking pan.
• 2. Layer ham and cheese on rolls.
• 3. Replace tops.
• 4. Combine butter, poppy seeds, mustard, Worcestershire, and onion powder in a saucepan. Mix well.
• 5. Drizzle over rolls. Refrigerate until butter is firm or overnight.
• 6. Cover with foil.
• 7. Bake at 350° for 30 minutes or until cheese melts.
• 8. Uncover and cook for 2 additional minutes.
• 9. Serve warm or cold.

OLD WORLD POPPY SEED ROLL

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

SWISS CHEESE BREAD WITH BEAU MONDE SEASONING

Steps:

• 1. Slice french bread on the diagonal, 3/4 of the way through the bread. Make sure that you do not cut all the way through the bottom of the bread.
• 2. Place one slice of cheese in each slice of bread.
• 3. Mix remaining ingredients together and spread evenly over top of bread.
• 4. Wrap loaf in foil and bake at 325-degrees for 25-30 minutes. Serve and Enjoy!