- In a mixing bowl, combine flour, salt, sugar and instant yeast. Add in milk, egg and olive oil. Mix the ingredients until combined. Add in old dough in portions and baking soda. Knead until a soft and smooth dough ball forms. Stir in the two thirds of poppy seeds and mix on the slow speed until incorporated. Alternatively sprinkle all the poppy seeds over the bread before baking.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a plastic wrap and let proof until doubled in size. Press the dough down and divide it into 4 or 6 even portions, each about 260 grams or 175 grams. Shape each dough into a ball and let rest, covered, for 10 minutes. One alternative is to divide the dough into 16 even portions for the individual buns.
- Flatten each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over, roll up and pinch seam to seal. Place 3 rolls, seam side down into a greased and floured loaf pan or lined with parchment paper. Cover and let rise until almost to the seam of the baking pan.
- Once the dough has risen, brush the top with egg wash and sprinkle the rest of poppy seeds over. Bake in the middle rack of a preheated 200C/400F oven for 15 minutes. Adjust the oven temperature to 175C/350F and bake 18 minutes further or until done. Immediately remove loaves from the pans and cool on a wire rack.
Details => Forum | - 搅拌盆内放入面粉，食盐，砂糖和即溶干酵母。倒入牛奶，鸡蛋和橄榄油。拌至所有材料混合成团。老面分小份和小苏打加入面团中继续搅打至其柔软光滑。最后将2/3的罂粟籽加入，低速拌合。也可以将所有罂粟籽在面包入炉烘烤前洒在面团表层。
- 容器抹上少许油，面团揉圆后放入。盖上塑料保鲜膜醒发直到原体积双倍大。排出面团的气体后分成4份260克左右的小面团，或6份约175克的小面团。滚圆盖上保鲜膜松弛10分钟。也可以将面团匀分成16小块，烤成小餐包。
- 面团排出气体擀成椭圆状，三折压紧接口。翻面后将其擀成30厘米长条。接口朝上卷起长条面团，捏紧接口排入吐司模中。吐司模需要事先抹油洒粉或铺烤纸才使用，每个模子放入3个面团，盖好醒发面团直到其快接近模子边缘。
- 面团发好后，表面刷上蛋液，洒上余下的罂粟籽。入预热200C/400F的烤箱中层烘焙15分钟。然后将烤箱温度调低至175C/350F，继续烘焙18分钟至熟。烤好后立即脱模置于钢架上晾凉。
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