| 1 | Place first 4 ingredients inside the bread pan. |
| 2 | Add water. |
| 3 | Close cover and place dry yeast into the yeast holder. |
| 4 | Select: basic dough mode. |
| 5 | Press start. |
| 6 | (breadmaker completes the basic dough mode 2 hours and 25 minutes later) Divide dough into 2 equal portions. |
| 7 | Roll each portions into a ball. |
| 8 | Place the dough in a greased bowl. |
| 9 | Cover. |
| 10 | Rest for about 20 minutes. |
| 11 | (place in the refrigerator during the summer time). |
| 12 | Roll each ball into a rectangle, using a rolling pin. |
| 13 | Starting at one short edge, roll the dough up tightly into a thin log, pinching the edges to seal. |
| 14 | Taper and round ends. |
| 15 | Place on a greased baking pan. |
| 16 | Spray water on top. |
| 17 | Proof at 90 °F for 60 minutes or until nearly doubled. |
| 18 | Brush with water. |
| 19 | With a sharp knife, make 3 or 4 diagonal cuts about ?inch deep across top of the logs. |
| 20 | Sprinkle with poppy seeds if desired. |
| 21 | Bake in 375 deg. |
| 22 | Oven for 25 to 30 minutes or until golden brown. |
| 23 | (if your oven allows for steaming, bake with steam for first 10 minutes). |
| 24 | Food and wine club topic: food software time: 01/12 9:22 pm to: all |
