The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poppyseed French Clovers

honeymustard's picture

Poppyseed French Clovers

I made up this type of bread, hence the bizarre name.

Lately I've been baking almost every day. But today, I made a frittata for supper (with the help of my sister-in-law) and we used up the ten eggs that were in the house. It somewhat limited my options for bread, though there are plenty of bread without them, I know. But I was also limited on time.

I used the Tassajara recipe for "French-style bread," which I've had a lot of success with in the past. I decided to add poppyseeds. About 1/3 cup of them. Why? I happen to have an excess of them in the house, for one, and secondly I've always been curious why I hardly see savoury breads featuring poppyseeds, except in the case of topping.

I found out why.

French Poppyseed Clovers

First of all, this bread is very pretty. I made them into clovers by shaping them into three balls and putting them in two greased muffin tins (again, my sister-in-law sped up the process by helping). The texture is quite lovely in terms of the crumb and there was nothing wrong with the rising, etc. But I think the poppyseeds were a mistake.

They seem to adopt a strangely salty taste in the dough, and don't add much in terms of flavour besides that. I'm trying to imagine in what situation I could eat these, and I can't really see it. Beside a soup? That's stretching it.

In any case, with my father-in-law visiting (did I mention I have a lot of family around right now?), they will disappear anyway. He will eat any of my breads, whether or not they succeed. As he said when he ate some of my "meh" hot cross buns, "Keep on failin.'"

In conclusion, this might have been fine had I resisted the urge to be weird and put in poppyseeds. Lesson learned. Next time I'll save them for the ridiculously amazing recipe for poppyseed pastries I have.


Mini Oven's picture
Mini Oven

Mom served them like dinner rolls.  I always enjoyed the pull apart feature while eating them soaking up plate juices and the like.  I have fond memories of helping to shape them.   

What if the poppy seeds were on the outside, dipping one side of the little dough balls into milk and then cracked seeds and turning up so they can brown while baking?  

I made a rye loaf with lots of poppy seed inside and nobody knew it.  I guess the poppy flavour might get lost in the dough and the toasting on the outside brings out the nutty taste.  Could be why I prefer a poppy strudel that is cut and raised more like cinnamon rolls exposing the poppy to browning than a covered strudel wrapped in dough.  

Salty?  interesting...

honeymustard's picture

The pull-apart feature is fun, for sure. And I've made a lot of bread with poppyseeds on the outside, which has been successful.

I feel like if this was a more substancial type of bread (e.g., not French bread), then the flavour of the poppyseeds might have actually worked out okay. Maybe something with milk and/or eggs?

And perhaps it wasn't quite salty. Nutty-salty? Strange. Maybe my poppyseeds were out of date. Oh well, I can't win them all!