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"Braided Poppy Bread Is Such a Good Delight As Said... ."

  • Danny Peter Flores
  • Sep 19, 2021
  • 1 min read

Updated: Dec 10, 2025

Ingredients:

  1. Pillsbury Dough (R) frozen to be thawed out first to an amount of 5 deg c. Follow the instructions on how to portion out the dough, how to handle including setting the dough to rise to prep.

  2. Roll out the dough with a wooden dowel or rolling pin to 1/4" thickness in preparation for rolling (as in cinnamon rolls) braiding two strands together to fit a baking rectangular pan.

  3. For the inner filling mixture the ff: 1 c. moscobado sugar, 2 1/2 tblsp ground cinnamon, 1/3 c. butter, 2/3 c. honey, and 1/3 c. lemon juice. Spread liberally and evenly on inner surface of rolled out flattened dough.

  4. Roll the dough coated at 1/4" thick 4x over and take the strands of it and braid until it fits snuggly into a medium sized rectangular baking pan to bake.

  5. Sprinkle liberally with dark poppy seeds on top.

  6. Bake the bread for 40-35 mins. at 175 deg C or until golden brown on the outside.

Serving the sweet bread as a snack or in repast of Shabbat (Sabbath) or for Jewish celebrants during Hannukah.

Add in marzipan ginger bread and regular ginger bread cookies, your favourite cinnamon rolls and sugar cookies as goes the family tradition.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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