Poppy Seed Loaf

Serves: 6

Poppy Seed Loaf   _ 1/2 teaspoons yeast
   _ 1/4 cups bread flour
   ___ teaspoon grated lemon peel
   ___ cup water
   ___ cup milk
   ___ cup butter
   ___ cup agave
   1 teaspoon vanilla extract
   _ eggs yolks
   Poppy seeds filling

   POPPY SEED FILLING:
   ___ cup butter, softened
   ___ cup agave
   ___ cup poppy seeds
   ___ cup finely chopped walnuts
   ___ cup raisins
   ___ teaspoon grated orange peel

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Place ingredients into pan in order listed. Select "DOUGH" program. Press "START." At end of program, bread machine will beep. Press "STOP/RESET" and remove dough. Roll dough into 13 x 9-inch rectangle. Spread Poppy Seed Filling over dough. Keep filling 1 inch from edges to help prevent it from seeping out as dough is being rolled up. Starting with longer side, carefully roll up dough as for jelly rolls. Place seam side down on greased baking pan. Lightly pull top ends of roll and tuck under bottom ends to close loaf ends. Brush with milk. Let rise in warm place. Touch side of loaf lightly with finger; if indentation remains, bread is ready to be baked. Bake at 350°F for 35 to 40 minutes. Remove from pan to cooling rack; allow bread to come to room temperature before slicing.

POPPY SEED FILLING:
Cream butter and agave together. Add remaining ingredients; mix well.

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