April 30, 2010

Lemon Poppyseed Bread

The flavor on this bread is good, but my first attempt did not turn out perfectly. Turns out you need to cook it long enough or else you have a dense loaf. Still a good basic recipe, though. I deem it to be baker error, not recipe error.

Lemon Poppyseed Bread
1 cup white flour
3/4 cup wheat flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 cup milk
1/4 cup canola oil/applesauce combination
2 tsp. lemon zest
2 Tbsp. poppy seeds
2 Tbsp. lemon juice
1 Tbsp. sugar

Preheat oven to 350ºF. Combine flour, sugar, baking powder and salt together, and make well in center of mixture. In separate bowl, combine egg, milk, oil, applesauce zest and poppy seeds. Combine wet and dry ingredients until just moist.

Spoon into 8 x 4 bread pan coated with cooking spray. Bake 55 minutes or until toothpick comes out clean. Combine 2 Tbsp. lemon juice and 1 Tbsp. sugar together. While bread is still in pan, brush this mixture over the loaf. Cool 10 minutes in pan on wire rack, and then remove bread from pan. Cool completely on wire rack. Serves 16.

No comments: