Our food stylist once told me I should open a bread boutique to showcase all my upscale creations. I haven’t done that yet, but I do continue to create and bake! This bread is unique and qualifies for a special occasion, yet at the same time, it’s easy enough to make and serve during the week, paired with soup or an omelet.
- Cooking and Prep: 3 h
- Serves: 10
Prepare the Dough
Yields 1 loaf
In a mixing bowl, dissolve the yeast in warm water, adding one teaspoon of the quarter cup sugar. Set aside to proof for a few minutes.
Add the soy milk, oil, egg, remaining sugar, and two cups flour. Beat on medium speed for two minutes.
Stir in enough remaining flour, and the salt, to form a soft dough. Knead until smooth and elastic, about seven minutes.
Place in a greased bowl or bag, turning to grease the top. Cover and let rise until doubled, about 1 hour.
Punch dough down. Roll into a 20- x 8-inch rectangle (50 x 20 centimeters). Cut in half lengthwise, forming two 20- x 4-inch (50- x 10-centimeter) rectangles.
Shape and Bake
For the filling, combine onion, oil, poppy seeds (use two tablespoons if you prefer a prominent poppy taste), and salt in a small bowl. Spread over dough in the center of each rectangle, down the length.
Fold rectangles in half lengthwise, bringing one end to the other. Pinch seams to seal, forming two ropes.
Gently place ropes side by side. Twist together and shape into a ring. Pinch ends together. Place on a baking sheet lined with Gefen Parchment Paper. Cover and let rise in a warm place until doubled, about one hour.
Fifteen minutes before end of rising time, preheat oven to 350°F (180°C). Brush ring with egg. Sprinkle with additional poppy seeds. Bake for 35 minutes or until golden brown. If it browns too quickly, cover lightly with parchment paper while baking. Remove from pan and cool.