Mock Cake

3/4 cup milk

1/2 cup sugar

1/2 cup butter

salt

1/3 cup warm water

4 1/2 tsp active dry yeast

3 eggs

4 1/2 t 5 cups gf flour with xanthan gum

2 tsp xanthan gum

12.5 ounce can poppy seed filling (e.g. Solo)

Heat milk in saucepan over medium heat until bubbles form around the edge, to scald milk. Stir in sugar, butter and salt. Cool to lukewarm (115)

Combine warm water and yeast in bowl and let stand until it bubbles, about 5 minutes (if using quick acting yeast, use as would normally). Add lukewarm milk and eggs to yeast mixture and stir to combine

Mix together 4 1/2 cup flour and xanthan gum in a separate bowl. Stir into milk-egg mixture. Add more flour to make dough soft and smooth, not tacky. Form dough into a ball.

Roll dough between 2 large sheets of plastic wrap -- need a rectangle 18 by 10 inches (may need to overlap sheets of plastic wrap). Remove top layer of plastic wrap.

Spread poppy seed filling over dough, leaving one inch bare on all but one long edge.

Startign with edge without bare border carefully roll dough jelly-roll style into a large log, using plastic wrap on bottom of dough to lift and roll dough.

Place dough roll on ungreased cookie sheet (may have to shape into U in order to fit onto cookie pan). Cover and set in a warm place to rise for 30 minutes.

Preheat oven to 350.

Bake for 24 minutes or until golden brown. If browning too much, cover with foil.