Poppy-seeds, poppy-seeds, what do you do with a poppy-seed? Combine them with lemon of course and make a sweet bread.
Last week I had a craving for lemon-poppy seed something, so I made this bread. The original recipe was not lemony enough, so I have doubled the amount of lemon juice in this recipe to make it more lemony. And while the original recipe puts the lemon-sugar topping as optional, I did not, because it makes the bread so much better. It provides a great top crust for your loaf. This sweet-bread makes a great snack to serve to company while sitting outside enjoying a cool breeze. 
Lemon-Poppy Seed Bread
Recipe adapted from Better Homes and Gardens Cook Book
Pictures by Caroline
1 ¾ cups all-purpose flour
¾ cup sugar
2 tsp baking powder
¼ tsp salt
1 beaten egg
1 cup milk
¼ cup melted butter
2 tsp finely shredded lemon peel
2 tbsp lemon juice
1 tbsp poppy seeds
2 tbsp lemon juice
1 tbsp sugar
1. Grease the bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl stir together the flour, the ¾ cup sugar, baking powder, salt, and poppy seeds. Make a well in center of flour mixture. Set aside.
2. In another medium bowl combine the egg, milk, oil, lemon peel, and 2 tablespoons of lemon juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy; don’t over mix). Spoon the batter into the prepared pan.
3. Bake in a 350° oven for 50 to 55 minutes, or until a wooden toothpick inserted near the center comes out clean.
4. Stir together the 2 tablespoons lemon juice and 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in pan on a wire rack for about 10 minutes. Remove from pan. Cool completely on wire rack and then wrap and store before serving.
1 ¾ cups all-purpose flour
¾ cup sugar
2 tsp baking powder
¼ tsp salt
1 beaten egg
1 cup milk
¼ cup melted butter
2 tsp finely shredded lemon peel
2 tbsp lemon juice
1 tbsp poppy seeds
2 tbsp lemon juice
1 tbsp sugar
1. Grease the bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl stir together the flour, the ¾ cup sugar, baking powder, salt, and poppy seeds. Make a well in center of flour mixture. Set aside.
2. In another medium bowl combine the egg, milk, oil, lemon peel, and 2 tablespoons of lemon juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy; don’t over mix). Spoon the batter into the prepared pan.
3. Bake in a 350° oven for 50 to 55 minutes, or until a wooden toothpick inserted near the center comes out clean.
4. Stir together the 2 tablespoons lemon juice and 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in pan on a wire rack for about 10 minutes. Remove from pan. Cool completely on wire rack and then wrap and store before serving.
4 comments:
That looks really good. I will have to try it.
Looks yummy. I love lemon!!!!!!!!
This was a delicious treat. It was the right amount of lemon and sweetness.
anything lemon is delic.
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