Makiwnyk - poppyseed loaf PDF Print E-mail

Makiwnyk (Poppyseed Loaf)

Posted by bettyboop50 at recipegoldmine.com

Here is the recipe for the makiwnyk, poppyseed loaf. This recipe was written down by me when I was about 15 years old as my mother was making it. The paper is old and falling apart, so bear with me. Don't let this scare you from making it. I just found it and haven't had a chance to re-do it.

Preheat oven to 350 degrees F.

2 cup milk, scalded and cooled until lukewarm in mixing bowl

Dissolve 1 teaspoon granulated sugar in 1/2 cup lukewarm water (100 degrees F). Sprinkle 1 envelope active dry yeast into water/sugar mixture and let stand for 10 minutes. Then stir briskly with a fork. Add softened yeast to lukewarm milk and stir. Beat in 3 cups flour. Cover bowl and let sit in a warm place until light and full of bubbles, approximately 1 hour.

To that stir in:

1 cup granulated sugar
1/2 teaspoon salt
1/2 cup melted butter
1 teaspoon grated lemon rind

Beat just till mixed.

In a small bowl, beat with a fork 3 eggs and 3 egg yolks. Stir into above batter. Add 2 cups flour and beat vigorously. Add another 4 to 4 1/2 cups flour working it in with a rotating motion of your hand. Turn dough over on a lightly floured surface and knead 8 to 10 minutes.

Shape into a smooth ball and place in a greased bowl turning the dough once. Cover and let rise until doubled, about 1 1/2 to 2 hours, approximately.

Punch down dough and divide into 3 equal parts. Roll each into a 1/2" thick rectangle. Spread with poppyseed filling or nut filling and roll up each rectangle in a jelly roll fashion. Pinch seams to make edges secure and turn under loaf. Place on greased baking sheets and cover and let rise until doubled in size. Brush tops with butter and bake in oven for 1 hour.

Note: this makes 3 loaves

Poppyseed or Nut Filling
1 pound poppy seeds or ground nuts
    (I think she used walnuts)
1 cup granulated sugar
3/4 cup (1 1/2 sticks) melted butter
1 cup hot milk
1 to 2 tablespoons grated lemon rind

Combine all filling ingredients in a mixing bowl and beat until totally incorporated, set aside.

I just go out to the supermarket and purchase the Solo poppyseed or nut paste and use that - it's quicker.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
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DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
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