HOMEMADE POPPY SEEDS BREAD

Is it ever possible for a person to wake up in the morning with the only idea of baking some bread? Well I don't know if it is, but it happened to me!

I was dreaming of  nice, fragrant bread, just popped out of the oven, with a gorgeous crunchy crust and a soft inside; so soon after my breakfast I found myself kneading with all my energy.

It isn't "just" bread, because I sprinkled some poppy seeds into the dough to make it even crunchier and to add a touch of romantic femininity and because I used no ordinary flour but Molino Manitoba flour which is indeed of a superior quality!

Ingredients

1 kg of Manitoba flour

400 ml of milk

300 ml of water

25 g of brewer's yeast

3 tablespoons of extra virgin olive oil

2 teaspoons of salt

2 teaspoons of sugar

2 tablespoons of poppy seeds

Pour flour into a large salad bowl and, little by little crumble the yeast in with your fingertips.

Add milk, water, oil, sugar, salt and mix well.
Finally work the poppy seeds in, kneading the dough quite quickly.

Form a ball, cover it with clingfilm and let it stand for 10 hours at room temperature.

Then take your dough and knead it in order to obtain few loaves, about 4 or 6, depending on the size you want to get.
Preheat the oven at 200 degrees. Lay the loaves on a baking tray covered with baking paper and cook  for about 40 minutes.