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High Altitude Poppy Seed Sandwich Bread Recipe

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4.2 from 3 reviews

  • Author: Sara
  • Total Time: 2 hours 20 minutes
  • Yield: 1 loaf (about 12 slices)
  • Diet: Vegetarian

Description

This High Altitude Poppy Seed Sandwich Bread is a soft, fluffy, and subtly sweet yeast bread enriched with butter and dotted with crunchy poppy seeds. Perfect for sandwiches or toasting, this recipe is tailored for high-altitude baking, ensuring a tender crumb and beautiful rise. The dough is kneaded in a stand mixer and baked to a golden brown finish, with a light poppy seed garnish on top for added texture and flavor.

Ingredients

Liquid Ingredients

  • 1 cup whole milk
  • 3/4 cup water

Dry Ingredients

  • 1/4 cup granulated sugar
  • 4 – 4 1/4 cups (about 20 oz) bread flour (fluffed, spooned, and leveled), plus 1/4 cup for rolling
  • 1 1/2 tsp coarse Kosher salt (use half if using table salt)
  • 1 packet (1/4 oz) instant or rapid rise dry yeast (preferably Platinum Superior Baking Yeast)
  • 2-4 tbsp poppy seeds

Fats

  • 3 tbsp unsalted butter, softened, divided

Instructions

  1. Activate the yeast. In a saucepan, combine the milk, water, sugar, and 1 tablespoon of butter. Heat over medium heat until the mixture reaches 110-115°F. Remove from heat, sprinkle yeast on top, stir gently, and let stand for 5 minutes until foamy and bubbly.
  2. Mix and knead the dough. In a stand mixer bowl, combine 3 cups of flour, salt, and 2 tablespoons poppy seeds. Add the milk and yeast mixture and stir to form a soft, sticky dough.
  3. Knead the dough. Attach bowl to stand mixer with dough hook. Knead on medium speed for 10-15 minutes, gradually adding remaining 1 to 1 1/4 cups flour. The dough should form a cohesive ball that pulls away from the bowl sides, soft and springy to touch.
  4. Let the dough rise. Lightly grease a large bowl and place the dough inside. Cover tightly with plastic wrap and set in a warm place until doubled in size, about 30-45 minutes. Use the oven’s proof setting or preheat the oven to lowest temperature, then turn off and place dough inside.
  5. Melt remaining butter. While dough rises, melt remaining 2 tablespoons butter in a small saucepan and keep warm on the stove.
  6. Prepare loaf pan. Brush a bread loaf pan lightly with melted butter and dust with flour.
  7. Shape the dough. On a lightly floured surface, roll dough into a rectangle about 1/2 inch thick, matching the length of the loaf pan. Roll the rectangle into a log and place seam side down in pan with ends tucked in.
  8. Second rest. Brush dough top with melted butter. Let rest in a warm place for 20 minutes to puff up while preheating the oven.
  9. Optional garnish. Lightly brush dough top again with butter and sprinkle generously with poppy seeds, noting seeds may not stick well after baking.
  10. Bake the bread. Preheat oven to 350°F and position rack in center. Bake loaf for 40-45 minutes until deep golden brown and internal temperature hits 195°F.
  11. Cool the bread. Remove bread from pan and cool on wire rack for 1-2 hours before slicing with a serrated knife.

Notes

  • Ensure the milk mixture is between 110-115°F to properly activate the yeast.
  • Do not add excess flour during kneading to avoid dense bread.
  • Using kosher salt provides better texture, adjust salt if using table salt accordingly.
  • If your oven has a proof setting, use it for optimal dough rising conditions.
  • Poppy seeds sprinkled on top may fall off when slicing; consider this if presentation is important.
  • Allow the bread to cool fully to set the crumb and ease slicing.
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/high-altitude-poppy-seed-sandwich-bread-recipe/