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Poppy Seed Bread

• 1/2 cup of warm water
• 1 Tablespoon salt
• 1 package of yeast
• 3 Tablespoons margarine
• 1 3/4 cups of warm milk (105-115)
• 5 1/2 to 6 1/2 cups of flour
• 2 Tablespoons of sugar
• oil
• 1 egg yolk slightly beaten
• 1 tablespoon of water

Instructions:
Measure 1/2 cup of warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, salt and margarine. Add two cups of flour. Beat with beater until smooth. (about 1 minute). Add 1 cup of flour. Beat vigorously with wooden spoon until smooth, . Add enough additional flour to make a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic about 8 to 10 minutes. Cover and let rest 20 minutes.
Divide dough in half. Roll each half into 9x12 rectangle. Put a very light layer of honey on the rectangle and then a layer of the cooled poppy seed filling. Roll this up and pinch the ends and seam. This may be a little messy but it turns out sticky and delicious. Put in a bread pan and brush top with oil.Cover loosely with plastic wrap and refrigerate 2 to 24 hours. (Came be made a day ahead of time) Repeat with the remaining dough. When ready to bake , remove from the refrigerator. Uncover carefully and let stand at room temperature for at least ten minutes. Brush dough with combined egg yolk and water. Bake a 375 degrees for 35 to 40 minutes, or until done.

Poppy Seed Filling:

• 1/2 cup of poppy seeds
• 1/4 cup heavy cream
• 2 tablespoons honey,
• 1 tablespoon margarine
• 1/3 cup sugar
• 1/3 cup of pecans

In a sauce pan, before you make bread, combine all the above ingredients. Heat until margarine is melted, stirring constantly, over very low heat. Cool.