poppy

Blood Orange And Poppy Polenta Shortbread Cookies Recipe | Epicurious.Com

polenta (coarse cornmeal)

salt

all-purpose flour,

sugar

lemon

blood oranges

vanilla extract

poppy seeds,

blood orange juice

Damper

g Butter

Self raising flour (Main)

Salt

Water

Preheat oven to 200 degC. Grate the butter into combined flour and salt, then rub with fingertips until mixture resembles breadcrumbs.

Make a well in the centre and pour in the water. Quickly mix the dough with a kitchen knife until it comes together.

Tip the dough out onto a lightly floured bench and knead for 2 minutes until smooth.

Shape into a 20cm-wide disc and place on a lined baking tray.

Using a sharp knife, mark the damper dough into quarters.

Bake for 30 minutes until your damper is golden and sounds hollow when tapped.

Basic bread dough

g Active dried yeast, (14 g fresh)

Sugar

Flour (Main)

ml Oil

If using dried yeast, mix together the yeast and sugar in 3 Tbsp warm water. Leave for 15 minutes until it starts to foam. (Fresh yeast can be crumbled directly into the flour.)

Put the flour on a bench and make a well in the middle.

Gradually pour the yeast mix and the 325ml water into the well, using your fingers to incorporate the wet with the dry. Make sure the water does not "breach" the sides of the well. Add the salt and mix well.

Start kneading by pushing the dough away from you with the heel of your hand. You have to be vigorous with this action.

Roll and pull back towards you and repeat. This will take around 10 minutes. Move the bread slightly every time you push out so that you gradually incorporate the flour on the bench. If the dough is too damp, you can add a little flour.

With your fingers, take a small piece of dough and pull it apart to see the development of the strands of gluten. If you can see through the dough and it does not tear, the gluten has developed and the bread can rest to rise. Keep kneading until it reaches this stage.

Form into a ball shape by rolling the dough and pulling it back on itself. The bread should look smooth and glossy.

Brush a bowl lightly with oil. Coat the dough in the oil to prevent it drying out. Cover with plastic wrap or a cloth to rise. Depending on the ambient temperature of the room, this can take 30-60 minutes. It is a good idea to put it near a warm oven or hot water cupboard.

To finish, heat oven to 220C. Knock back and shape. Place on an oiled baking tray. Sprinkle with flour or brush with beaten egg or oil. Slash the top and leave to prove for 10-15 minutes.

Bake for 10 minutes then turn oven down oven to 190C and cook for another 10 minutes. You know it is cooked when you tap the bottom of the loaf and it has a "hollow" sound. Leave to cool.

No starter required in these bright almond-flavored treats: they make the cake in pancake obvious. Serve with citrus jams, powdered sugar, and/or whipped cream. Reprinted with permission from A Baker&#39;s Year, by Tara Jenson (St. Martin’s Press © 2018). 

Lemon Poppy Seed Pancakes

semolina ﬂour

freshly milled pastry ﬂour (low protein)

baking powder

poppy seeds

buttermilk, room temperature

vegetable oil

almond extract

lemon, zested

eggs, room temperature

In a medium bowl, sift together the ﬂours, sugar, baking powder, and salt. Stir in the poppy seeds. Set the bowl aside. In a separate medium bowl, whisk together the buttermilk, vegetable oil, almond extract, and lemon zest.

Separate the eggs into the small bowls. Whip the whites into stiff peaks with a hand blender. Whisk the yolks into the wet mix.

Pour half of the wet mix into the dry ingredients. Fold together gently. Pour the remaining wet mix into the dry and fold just till combined. Do not beat the mixture into a smooth batter; lumps are okay. Fold the egg whites into the batter in thirds. 

Grease and heat the skillet over medium-high heat.
Pour 1/3 cup for each pancake onto the hot and ready greased skillet.
Wait to ﬂip till bubbles rise and pop over half of the pancake, about 2 minutes. Finish cooking for another 2 minutes or until the pancakes are crispy on the edges and golden brown in the center. Regrease the skillet as needed. Serve hot.

"Poppy seeds grow well in Baltic countries, so they are everywhere, from breads, pastries, and pancakes to cookies, where their slightly bitter, floral flavor contrasts sweetness perfectly. This cookie is popular in all Baltic countries, but many recipes reference Lithuania as being particularly enthralled. Some recipes cut all-purpose (plain) flour with oats or rye, while others have dairy or eggs. Citrus juice, a classic pairing with poppy seeds, is often used, but orange and lemon juice are used interchangeably." —Ben Mims

Poppy Seed Cookies by Ben Mims

(4 oz/115 g) unsalted butter

(40 g) poppy seeds

(140 g) all-purpose (plain) flour

baking soda (bicarbonate of soda)

fine sea salt

(150 g) white US granulated (UK caster) sugar

lemon juice

In a small saucepan, combine the butter and poppy seeds and heat over medium heat until the butter fully melts. Scrape the melted butter and poppy seeds into a large bowl and let stand until cooled and resolidified.

Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda (bicarb), and salt.

Add the sugar to the bowl of butter and poppy seeds and beat on medium speed with a hand mixer until light and fluffy, 2-3 minutes. Add the egg and beat until smooth. Beat in the lemon juice and vanilla. Add the dry ingredients and stir until a dough forms and there are no dry patches of flour remaining.

Using a 3⁄4-ounce (1 1/2-tablespoon) Ice cream scoop, drop mounds of dough on the prepared baking sheets, spaced 3 inches (7.5 cm) apart; they will spread. 

Bake until light golden brown at the edges and dry to the touch on top, 14-16 minutes, switching racks and rotating the baking sheets front to back halfway through.

Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.

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Top 5 poppy recipes from across the web

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Basic bread dough

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Poppy Seed Cookies by Ben Mims

The most viewed poppy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine