Archive for the 'Onion Poppy Seed Bread' Category

Onion Poppy Seed Bread

One of my favorite cookbooks is Marlene Sorosky’s Year-Round Holiday Cookbook.  I bought this when it first came out in 1982. Not only do I like the recipes, but she dedicated the book to two of my favorite people – Julia Child and Danny Kaye. 

This recipe is from the above book with some adaptions that I have made over the years.


1 package active dry yeast

1/4 cup water (100 degrees to 115 degrees)

1 stick unsalted butter, melted

1 cup milk

4 to 4 1/2 cups all purpose flour

1/4 cup sugar

2 teaspoons salt

1 egg


In large mixing bowl, dissolve yeast in warm water. (I add a teaspoon of sugar from the 1/4 cup to help activate the yeast). Let stand 5 to 10 minutes. In small saucepan heat butter and milk until lukewarm. Add to yeast mixture with 2 cups flour, sugar, salt and 1 egg. Beat at medium speed for 2 minutes, scraping down sides occasionally. Mix in 2 cups additional flour. Dough should be fairly stiff. If it is too soft, add a little more flour. Using dough hook, knead for about 8 minutes or until dough is smooth and elastic (add more flour if needed). Shape dough into a ball, place in a greased bowl and turn to grease all surfaces. Cover with buttered plastic wrap and a damp towel and let rise in a warm place until double in bulk, about 2 hours.


Onion Poppy Seed Filling

1 medium onion, chopped (about 1 cup)

4 tablespoons butter, melted

3 tablespoons poppy seeds

1/4 teaspoon salt

While dough is rising make onion poppy seed filling by mixing all the filling ingredients in a small bowl. Set aside.


Punch dough down. On a lightly floured board, roll dough into a rectangle 15 inches by 10 inches. Cut dough in half lengthwise, forming 2 rectangles 15 inches by 5 inches. If there is an abundance of liquid in the poppy seed filling, drain. Spread half of onion poppy seed mixture filling on each strip. leaving a 1/2 inch border all around. Fold 15-inch edge over from top to bottom. Pinch seams to seal. Repeat with remaining dough. Now I diverge from original recipe and do not form a ring or twist into a long rope Instead, I leave them as individual loaves. 

Book photo:



Place loaf on a lightly greased baking sheet. Cover and let rise in warm place until double in bulk, 45 minutes to 1 hour.

Preheat oven to 350. Brush dough with lightly beaten egg. Sprinkle with poppy seeds and onion. Bake for 40 minutes or until golden brown and bread sounds hollow on bottom when tapped with fingers. Cool on wire rack.


1 egg, lightly beaten

1 tablespoon poppy seeds

1 tablespoon chopped onion


May be frozen. Do not refrigerate.


My finished bread:



From the book: