Polish Poppy Seed Bread - cooking recipe

Ingredients

2 (1/4 oz. each) active dry yeast
5 to 6 c. unbleached all-purpose flour
1 1/2 c. milk
1/2 c. unsalted butter
2 tsp. ground cardamon
2 tsp. grated lemon zest
1 (12 oz.) can poppy seed filling
1/3 c. sugar
1 tsp. salt
3 large eggs

Preparation

Combine the yeast and 2 cups of the flour in a large mixing bowl.
Heat the milk, butter, sugar, cardamon, lemon zest and salt in a saucepan until warm, stirring to melt the butter.
Add the milk mixture and the eggs to the yeast flour.
Beat at low speed for 30 seconds, scraping the bowl constantly.
Increase the speed to high and beat 3 minutes longer.
Stir in enough of the remaining flour by hand to make a moderately stiff dough.