The time has come to bake some fresh artisanal bread again.
It seems as though that “time” could occur on a daily basis, but it’s been just a few weeks in our household.
I knew I wanted to bake a loaf of bread, spotted and scented with poppyseed. But this time I didn’t want to pair the aromatic seeds with lemon – that happens far too often. So, after my return from a tropical beach vacation, I determined Peach Mango Preserves would best suit this bread.

And, it does. It really does.

Peach Mango Poppyseed Bread

1 1/2 cups warm water
2 tsp. dry active yeast
1 1/2 tsp. sea salt

4 cups all purpose flour
13 oz. Bonne Mamam Peach Mango Preserves (1 full jar)
1 Tbs. poppyseed

In a large bowl, combine the warm water, yeast, and salt. Allow to bloom for about 10 minutes. Add in the flour, preserves, and seeds. Mix well by hand or with a stand mixer.

Lightly cover (while still allowing air to circulate) and allow to rise in a warm area for 2 hours.

Transfer to the fridge for at least 2 hours.

Remove the dough from the fridge, form into your preferred bread loaf shape, place on parchment paper, and allow to rise again for 40-50 minutes.

Meanwhile, preheat the oven to 450 degrees for at least 40 minutes (we want the oven to be super duper hot).

Using a sharp knife, create a slit or two atop the loaf to allow the steam to escape while baking.

Bake in the hot oven for about 25 minutes (maybe 30), until golden brown on top.

Break the bread apart – no knives necessary – and dip into farm fresh butter.

WOW!