With a Grateful Prayer and a Thankful Heart: 6/7/09 - 6/14/09

Tuesday, June 9, 2009

Poppy Seed Lemon Bread

From the kitchen today...
After mixing, first rise and shaping the dough...
(I used only 1 Tbs. poppy seeds and thought it plenty)after the second rise and ready for the oven... the loaf...
the rolls...
cooling on the Hoosier...
Poppy Seed Lemon Bread
3/4 cup water (70° to 80°)
1 egg
3 tablespoons lemon juice
3 tablespoons butter, softened
3 tablespoons sugar
1 tablespoon grated lemon peel
3/4 teaspoon salt
3 cups bread flour
2 tablespoons poppy seeds
1/4 teaspoon ground nutmeg
2-1/4 teaspoons active dry yeast

1/2 cup butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon ground nutmeg

In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). In a small bowl, combine nutmeg butter ingredients; beat until blended. Refrigerate until serving. Yield: 1 loaf (1-1/2 pounds, 16 slices).
Taste of Home Claudine Moffatt May/June 2002


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