Homestyle White Bread with Poppy Seeds

I apologize for the lack of detail in the following three posts! After some technical difficulties with the camera we were finally able to get the pictures off it, and rather then wade through the sixty plus pictures to find all the bread related ones I decided to just have a picture of the finished product.

Now for the good stuff! And this sure was! It looks and tastes beautiful. :)


Directions:

In a small bowl or liquid measuring cup:
3/4 cup warm water (105-115 F)
Sprinkle over the water:
1 Tablespoon (1 package) active dry yeast
pinch of sugar

Stir to dissolve and let sit until foamy.

In a large bowl:
1 1/2 cups warm milk (105-115 F)
8 Tablespoons (1 stick) unsalted butter at room temperature, cut into pieces
2 1/2 teaspoons Salt
5-5 1/2 cups unbleached all purpose flour or bread flour

Add two cups of flour initially, then add the yeast mixture. Then add flour 1/2 a cup at a time until you have a shaggy dough that clears the side of the bowl. Knead 3-4 minutes. Or until dough springs back when pressed.

Place in a greased deep container turning to coat. Allow to rise until doubled in bulk. About 1 to 1 1/2 hours.

Then:
Gently deflate the dough and grease two 9x5 inch clay or metal loaf pans. Divide the dough into two pieces and form. Place in the loaf pans and cover lightly with plastic wrap and allow to rise 30-45 minutes (doubled in bulk).

Twenty minutes before baking, preheat the oven to 375. In a small bowl beat 1 large egg with 1 Tablespoon of milk or cream (I think I may have used water). Brush the glaze over the top of the bread. Then immediately sprinkle with 1 tablespoon per loaf of the poppy seeds. Bake 40-45 minutes (10 minutes longer for clay pans). Or until loaves are brown and sound hollow when tapped with finger. Cool before slicing.