Vegetable-filled lasagna that is thick and creamy. For a broccoli lasagna, you could also skip all the other vegetables.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr 50 mins |
| Total Time: | 3 hrs |
| Servings: | 24 |
| Yield: | 2 loaves |
Ingredients
- 5 ½ cups all-purpose flour
- 2 (.25 ounce) packages active dry yeast
- 1 ½ cups milk
- ⅓ cup white sugar
- ⅓ cup shortening
- 1 teaspoon salt
- 3 eggs
- 1 cup boiling water
- ¾ cup poppy seeds
- ½ cup chopped walnuts
- ⅓ cup honey
- 1 teaspoon grated lemon zest
- 1 egg white
Instructions
- In a saucepan, heat together milk, sugar, shortening, and salt until warm.
- Combine 2 cups of the flour and the yeast in a large mixing bowl. Stir in warm milk mixture. Add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of remaining flour as you can. Turn out onto a lightly floured surface. Knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes. Place dough in a lightly greased bowl, and turn once to grease surface. Cover, and let rise in a warm place until doubled.
- Meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. Drain thoroughly, and place in a blender. Grind. In a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest. Beat 1 egg white until stiff, and fold into poppy seed mixture.
- Punch down dough, and divide in half. Cover, and let rest for 10 minutes. On a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle. Spread with half the poppy seed mixture. Roll up jelly roll style, starting with the narrow edge. Seal the edge. Place seam side down, in a greased 8 x 4 inch loaf pan. Repeat with the other half of the dough. Cover. Let rise for 30 to 45 minutes, or until doubled.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes.
Nutrition Facts
| Calories | 212 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 116 mg |
| Sugars | 8 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I would not make this again. I cut the recipe in half. The poppy seed mixture was lacking in taste and quantity. The top browned too quickly, and the overall taste was bland. I had to throw it away. The other reviewer’s use of 4 mini pans would probably spread the poppyseed flavoring around better.
This bread turned out amazing. I couldn’t find my regular loaf pan so I divided the recipe in half and made 4 mini loaves. It was more work this way, but definitely worth it. The semi-sweet mixture was delicious and not to over powering. Very tasty…next time I will add more walnuts.