Poppy Seed Loaf

Serves: 6

   2 1/2 teaspoons yeast
   2 1/4 cups bread flour
   1/2 teaspoon grated lemon peel
   1/4 cup water
   1/4 cup milk
   1/4 cup butter
   1/4 cup agave
   1 teaspoon vanilla extract
   3 eggs yolks
   Poppy seeds filling
   
   POPPY SEED FILLING:
   1/4 cup butter, softened
   1/4 cup agave
   2/3 cup poppy seeds
   1/4 cup finely chopped walnuts
   1/4 cup raisins
   1/2 teaspoon grated orange peel

Poppy Seed Loaf is from the Cook'n with Agave collection.

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 350F 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.