POPPY SEED LOAVES

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add lemon zest and salt. Beat in yeast mixture. Gradually add flour; beat on medium speed for 3 minutes (dough will be sticky). Do not knead. , Place in a greased bowl, turning once to grease top. Cover and refrigerate for at least 2 hours. , Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 12x8-in. rectangle. Spread poppy seed filling over each to within 1/2 in. of edges. , Loosely roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place, seam side down, on two greased baking sheets. , With a sharp knife, make five to six deep diagonal slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes. , Brush with melted butter. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Cool for 20 minutes; dust with confectioners' sugar if desired.