MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poppy Almond Coffee Cake
 Categories: Coffecakes
      Yield: 10 Servings
 
  1 1/2 ts Dry baker's yeast
    1/4 c  Water; warm
    1/4 c  Milk; warm
    1/2 ts Salt
    1/4 c  Honey
      1    Egg
    1/4 c  Butter; room temperature
  1 1/2 c  Unbleached white flour;
           -mixed with:
  1 1/2 c  Whole wheat flour

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Poppy seeds
    3/4 c  Almonds; chopped
    1/2 c  Honey
    1/3 c  Milk
      1 ts Lemon peel; grated
      1 tb Lemon juice
      3 tb Butter
      1 tb Butter; melted
      2 tb Sliced almonds
 
  In a medium-sized bowl mix yeast and water. Blend milk, salt, honey,
  egg, and butter. Add to yeast mixture, then add 2-1/2 cups flour.
  Turn onto floured board, adding the remaining 1/2 cup flour as
  needed. Knead dough until smooth (approximately 10 minutes). Place in
  buttered bowl, cover with damp cloth, and let rise 1 to 1-1/2 hours
  until doubled.
  
  While the dough rises, make the filling. Grind the poppy seeds in a
  blender. Combine the poppy seeds, almonds, honey, milk, lemon peel,
  lemon juice, and 3 tb of butter in a small pan. Cook over low heat
  for 10 minutes. Let cool.
  
  When the dough has doubled, punch down and roll out on a floured
  board to a 10x15" rectangle. Lift onto a buttered cookie sheet.
  
  Spread filling down the center of dough vertically. With a knife, cut
  9 diagonal slashes on each side section to make 9 strips of dough.
  Lift the strips and close over filling, overlapping the strips until
  all are folded (similar to a braid). Let rise again for 20 minutes on
  top of stove while preheating oven to 350°F. Brush with melted
  butter. Sprinkle with sliced almonds. Bake 20 to 25 minutes until
  browned.
  
  Recipe by Horn of the Moon Cookbook by Ginny Callan
 
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