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Main Dish Soup Dumplings~Noodles~Pancakes Sides Sauce Strudel Yeast Baking Dessert

"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors

Poppy Seed Bread / Strudel

by Leah Ott, 20 Sep 2010

For all of those who were at Mt. Angel this weekend (2010 gathering), here is the recipe for the Poppy seed Strudel/Bread. 
Here is to good food from our ancestors!

  • 2 teaspoons sugar

  • 5 teaspoons yeast

  • 1 cup warm water

  • 6 tablespoons butter/shortening

  • 1 teaspoons salt

  • 2 eggs

  • 1 cup warm milk

  • ½ cup sugar

  • 7 cups flour (approximately)

Dissolve yeast in water with 2 teaspoons sugar.  Combine rest of ingredients adding enough flour to make a fairly stiff dough.  

Knead until smooth and elastic.  Let rise covered until doubled. Divide in half and roll each to ¼” thickness.  

Spread with half the filling.  Repeat with remaining dough.  Roll up and seal edges.  Place on greased baking sheet.

Let rise until doubled.  Bake at 375° F for approximately 50 minutes.


2 cups poppy seeds—they stay in bread better if you grind them.
2 cups sugar
2 cups milk, half and half, or cream

Combine and cook together on medium-high heat, stirring occasionally until thickened.  Cool.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 20 Sep 2010]



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