Date: Mon, 18 Jan 2021 04:13:37 +0000 --------------- BEGIN bread-bakers.v121.n002 --------------- 01. Easy Cornbread (Reggie Dwork) 02. Pear Cardamom Buns (Reggie Dwork) 03. Almond Berry Pancakes (Reggie Dwork) 04. Bread Machine Basic Bagels (Reggie Dwork) 05. Bread Machine Cinnamon and Raisin Bagels (Reggie Dwork) 06. Bread Machine Pumpkin Spice Bagels (Reggie Dwork) 07. Lemon Poppy Seed Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n002.1 --------------- Date: Thu, 03 Dec 2020 14:58:30 -0800 From: Reggie Dwork Subject: Easy Cornbread * Exported from MasterCook * Cornbread, Easy Recipe By : Joanna Cismaru Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups cornmeal 3/4 cup all-purpose flour 1/4 cup sugar 1 tbsp baking powder 1 tsp baking soda 1/4 tsp salt 1 1/3 cups buttermilk 2 large eggs -- lightly beaten 8 tbsp unsalted butter -- melted This Easy Cornbread is your newest counter top staple with its crispy edges and soft inside. It's good for breakfast, lunch, or dinner as either an accompaniment to some hearty, meaty meals or devoured all on its own with a bit of butter and honey. We get our rich color from cornmeal, which lends us the flavor that the bread is named after! Prep: 5 mins Cook: 25 mins Total: 30 mins Preheat the oven to 425F degrees and place a large cast iron skillet inside to heat it while you make the batter. Combine the batter: In a large bowl whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl whisk the buttermilk, eggs and melted butter, reserve 1 tbsp of butter, this will be used to grease the skillet. Reduce the oven temp: Carefully remove the skillet from the oven then reduce the oven temperature to 375F degrees. Bake the cornbread: Coat the skillet with the reserved 1 tbsp of butter. Pour the batter in the skillet and place it in the oven. Bake for 20 to 25 minutes until firm. Cool for 15 minutes before serving with butter and honey. NOTES: Either a 10 1/2" or 12" skillet will work. Storage: Once the cornbread has cooled completely wrap it in aluminum foil or plastic wrap. It will stay fresh at room temperature for up to 3 days. You can also refrigerate it for up to 6 days. Freezing: Wrap the cooled cornbread tightly with aluminum foil or plastic freezer wrap, then place it in a freezer bag and freeze for up to 3 months. Reheating: If you froze the cornbread, thaw it out at room temperature for about an hour, unwrap it then transfer it to a baking sheet or loaf pan and bake for about 5 to 10 min at 350 F degrees or until heated through. Cal 247, Fat 12g, Carb 29g, Sod 221mg, Fiber 2g, Pro 5g Review: I have to tell you this is the first time I have found what we call Southern Cornbread. Why? Because it has more corn meal than flour. Nearly all recipes I have seen have it reversed. The only thing I did differently is that we coat our cast iron skillet with bacon grease instead of the butter. LOVED this recipe. We in Texas love a good cornbread recipe. Thanks Review: I made this recipe tonight because I was in the mood for corn bread. I never came across a recipe that I would say "I will make this again" ... that's until I tried your recipe. It was delicious. My husband and son absolutely loves it. This will definitely be my go to recipe from now on. As a matter of fact, it's pasted on my clip board. Thank you so much. Review: I would love to try this but don't have a cast iron skillet. Do you havae tips to bake it successfully without, besides buying a skillet! I've made many that are just okay. Review: I tried this recipe with Indian cornmeal and it has turned out to be the best cornbread I have ever had.. soft, crumbly and delicious.. and light as a feather!! As a matter of fact, it is way better than any cornbread I have had anywhere in the US during my travels.. so thank you. Review: Loved this cornbread, so moist and delicious! S(Internet address): https://www.jocooks.com/recipes/easy-cornbread-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 11g Fat (43.0% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 376mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1203 --------------- MESSAGE bread-bakers.v121.n002.2 --------------- Date: Sat, 26 Dec 2020 19:16:50 -0800 From: Reggie Dwork Subject: Pear Cardamom Buns * Exported from MasterCook * Buns, Pear Cardamom Recipe By : Bake from Scratch Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk -- warm whole, divided, (105F/41C to 110F/43C), (240 g) 2 1/4 teaspoons active dry yeast -- (7 g) 1/3 cup granulated sugar -- divided, plus, (67 g) 1/4 cup granulated sugar -- (50 g) 1/3 cup unsalted butter -- melted & slightly cooled, (76 g) 1/4 cup sour cream -- room temperature, (60 g) 1 large egg -- room temperature, (50 g) 2 teaspoons vanilla extract -- (8 g) 4 1/2 cups all-purpose flour -- (to 4 3/4C), (563 to 594 g) 2 teaspoons kosher salt -- (6 g) 1 1/4 teaspoons ground cardamom -- divided, (2.5 g) 1/2 teaspoon ground cinnamon -- (1 g) 1 1/4 cups Pear Butter -- (360 g) 4 pounds pears -- Bartlett, Note: 1 cup water -- (240 g) 1 tablespoon lemon zest -- (about 1 lemon), (3 g) 1/2 cup lemon juice -- fresh, (120 g) 1 teaspoon ginger -- grated fresh, (5 g) 1 whole star anise 1 cup light brown sugar -- firmly packed, (220 g) 1/2 cup granulated sugar -- (100 g) 1 tablespoon vanilla bean paste -- (18 g) 1/2 teaspoon ground cardamom -- (1 g) 1/2 teaspoon ground cinnamon -- (1 g) 1/2 teaspoon ground nutmeg -- (1 g) 1 large egg white -- (30 g) 1 tablespoon milk -- whole, room temp, (15 g) With a mesmerizing yet easy-to-execute shape, these buns are spiced with bold, complex cardamom - the ideal companion for the subtly flavored pear. Slathered in every twist and curve of the golden dough, the homemade Pear Butter is a great way to make use of overripe pears and melts in your mouth with every bite. Note: peeled, cored, and roughly chopped into 1/2" cubes, (8 large pears), (1,814 g) In a medium bowl, stir together 3/4 cup (180 grams) warm milk and yeast. Let stand until mixture is foamy, about 10 minutes. In the bowl of a stand mixer fitted with the paddle attachment, stir together 1/3 cup (67 grams) sugar, melted butter, sour cream, egg, vanilla, and remaining 1/4 cup (60 grams) warm milk until combined. In a large bowl, whisk together flour, salt, 3/4 teaspoon (1.5 grams) cardamom, and cinnamon. Stir 4 cups (500 grams) flour mixture into sugar mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining 1/2 to 3/4 cup (63 to 94 grams) flour mixture. (Dough should be slightly sticky.) Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, 4 to 5 minutes. Turn out dough onto a lightly floured surface, and shape into a smooth round. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 1 to 1 1/2 hours. Punch down dough. Refrigerate for 15 to 30 minutes. Line 2 baking sheets with parchment paper. Turn out dough onto a lightly floured surface, and roll into a 20x16" rectangle. Spread Pear Butter onto dough, leaving a 1/2" border on short sides. In a small bowl, whisk together egg white and room temperature milk. Brush one border with egg wash. Fold dough in half crosswise, trimming if needed to create a 16x10" rectangle. Gently roll over dough to ensure filling is even. Cut dough into 16 (1" wide) strips. Twist each strip, spiral dough, and tuck end under. Place on prepared pans. Cover and let rise in a warm, draft-free place (75F/24C) until puffed, about 30 minutes. Preheat oven to 350F (180C). Brush buns with egg wash. In a small bowl, stir together remaining 1/4 cup (50 grams) sugar and remaining 1/2 teaspoon (1 gram) cardamom. Top buns with cardamom sugar. Bake, one batch at a time, until golden brown and an instant-read thermometer inserted in center registers 190F (88C), 20 to 25 minutes. Let cool on pans for 10 minutes. Serve warm, or let cool completely on wire racks. Store in an airtight container at room temperature for up to 3 days. Pear Butter: Makes about 3C In a large stainless steel stockpot, bring pears, 1 cup (240 grams) water, lemon zest and juice, ginger, and star anise to a boil over medium-high heat. Reduce heat to medium; boil gently, stirring occasionally, until tender, 20 to 25 minutes. Discard star anise. Working in batches, transfer mixture to the work bowl of a food processor; purée just until a uniform texture is achieved and no large chunks remain. (Do not liquefy. It should look like applesauce.) Return mixture to pot; add sugars, vanilla bean paste, cardamom, cinnamon, and nutmeg. Bring to a boil over medium-high heat, stirring frequently, until sugars are dissolved. Reduce heat to medium; boil gently, stirring frequently, until mixture thickens and holds its shape with a spoon and liquid does not separate, 45 to 55 minutes. Refrigerate for up to 1 month, or freeze for up to 1 year. S(Internet address): https://www.bakefromscratch.com/pear-cardamom-buns/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 6g Fat (16.3% calories from fat); 6g Protein; 68g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 259mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 1226 --------------- MESSAGE bread-bakers.v121.n002.3 --------------- Date: Fri, 08 Jan 2021 17:48:33 -0800 From: Reggie Dwork Subject: Almond Berry Pancakes * Exported from MasterCook * Pancakes, Almond Berry Recipe By : Sarah Haengel Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Nuts Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup all-purpose flour 1/2 cup whole wheat flour 1/4 cup sugar 2 teaspoons baking powder Dash salt 1 large egg -- room temperature, lightly beaten 1 1/4 cups fat-free milk 2 tablespoons butter -- melted 1/2 teaspoon almond extract 1/2 cup fresh raspberries 1/2 cup fresh blueberries Optional: Confectioners' sugar -- and additional fresh berries Whole wheat flour and two kinds of berries add an extra helping of nutrition to these hearty pancakes. It's a breakfast I feel good about eating. Prep: 15 min. Cook: 5 min./batch Serving size: 2 pancakes In a large bowl, combine the flours, sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and extract; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle; sprinkle with berries. Turn when bubbles form on top. Cook until the second side is golden brown. Garnish with confectioners' sugar and additional berries if desired. Cal 239, Fat 6g, Carb 40g, Sod 262mg, Fiber 3g, Pro 7g Review: Very easy and tasty. My daughter loves pancakes so we try new recipes together often. We ate it with blueberry syrup and the fresh fruit. It was delicious! Review: Very good! I used fresh raspberries and blackberries (they burst a little when cooking though as they are delicate ). Next time I would cut the almond extract in half, I love almond flavour but I found it just a little too strong in that fake way that extract can taste if there's too much, I'd want it more subtle. Review: Easy and delicious. Only made with blueberries as that was all I had on had. Added some strawberries also. S(Internet address): https://www.tasteofhome.com/recipes/almond-berry-pancakes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 3g Fat (24.7% calories from fat); 3g Protein; 19g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 129mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0108 --------------- MESSAGE bread-bakers.v121.n002.4 --------------- Date: Fri, 08 Jan 2021 19:49:07 -0800 From: Reggie Dwork Subject: Bread Machine Basic Bagels This recipe can be made by hand if you don't have a bread machine. * Exported from MasterCook * Bread Machine Basic Bagels Recipe By : More Electric Bread Serving Size : 8 Preparation Time :0:00 Categories : Abm Breakfast Electric Bread Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water -- lukewarm 3 cups white bread flour 3 1/3 tablespoons brown sugar 1 teaspoon salt 3 1/4 teaspoons active dry yeast 1. Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes. 2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape. 3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below). 4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired. 5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes. ** Bagel Success Hints ** When forming the bagels, set aside two 1/4" balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels. ** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash. ** To make bagel sticks, cut bagel before rising and lay out in a straight line. Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder. Let sticks rise, boil, and bake as described in the above directions. ** To make bagel chips, slice leftover bagels horizontally into thin slices. Bruish with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v121.n002.5 --------------- Date: Fri, 08 Jan 2021 19:52:16 -0800 From: Reggie Dwork Subject: Bread Machine Cinnamon and Raisin Bagels Here is another recipe if you don't have a bread machine this can be made by hand also. * Exported from MasterCook * Bread Machine Cinnamon and Raisin Bagels Recipe By : More Electric Bread Serving Size : 8 Preparation Time :0:00 Categories : Abm Breakfast Electric Bread Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raisins -- pre-soaked *** 1 tablespoon cinnamon 1 tablespoon sugar 1 1/8 cups water -- lukewarm 3 cups white bread flour 3 1/3 tablespoons brown sugar 1 teaspoon salt 3 1/4 teaspoons active dry yeast *** Soak the raisins in warm water for 10 minutes. Drain and pat dry. Toss with cinnamon and sugar, then place in the machine with the rest of the ingredients. 1. Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes. 2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape. 3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below). 4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired. 5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes. ** Bagel Success Hints ** When forming the bagels, set aside two 1/4" balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels. ** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash. ** To make bagel sticks, cut bagel before rising and lay out in a straight line. Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder. Let sticks rise, boil, and bake as described in the above directions. ** To make bagel chips, slice leftover bagels horizontally into thin slices. Bruish with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v121.n002.6 --------------- Date: Fri, 08 Jan 2021 20:06:34 -0800 From: Reggie Dwork Subject: Bread Machine Pumpkin Spice Bagels This recipe can be made by hand if you don't have a bread machine. * Exported from MasterCook * Bread Machine Pumpkin Spice Bagels Recipe By : More Electric Bread Serving Size : 8 Preparation Time :0:00 Categories : Abm Breakfast Electric Bread Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water -- lukewarm 2 tablespoons water -- lukewarm 3 cups white bread flour 6 tablespoons brown sugar 1 teaspoon salt 1/2 cup canned pumpkin 1 1/2 teaspoons cinnamon 1/3 tablespoon ground cloves 1 1/2 teaspoons nutmeg 3/4 teaspoon allspice 3 1/4 teaspoons active dry yeast 1. Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes. 2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape. 3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below). 4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired. 5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes. ** Bagel Success Hints ** When forming the bagels, set aside two 1/4" balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels. ** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash. ** To make bagel sticks, cut bagel before rising and lay out in a straight line. Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder. Let sticks rise, boil, and bake as described in the above directions. ** To make bagel chips, slice leftover bagels horizontally into thin slices. Bruish with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v121.n002.7 --------------- Date: Sat, 16 Jan 2021 16:33:26 -0800 From: Reggie Dwork Subject: Lemon Poppy Seed Bread * Exported from MasterCook * Bread, Lemon Poppy Seed Recipe By : Sally Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (250g) 4 teaspoons poppy seeds 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 large egg -- at room temp 3/4 cup granulated sugar -- (150g) 1/3 cup vegetable oil -- (80ml) 1/3 cup sour cream -- Note 1: 2/3 cup milk -- whole, at room temp, (160ml) 3 Tablespoons lemon juice -- (45ml) 1 Tablespoon lemon zest Glaze 1/2 cup confectioners' sugar -- (60g) 1 Tablespoon lemon juice -- (15ml) Optional: candied lemon slices -- followed the tutorial below to make them This lemon poppy seed bread can be simple enough for a weekday breakfast or can be dressed up with candied lemon slices and extra glaze for fancy afternoon tea. No matter how or when you serve it, this quick bread is moist, flavorful, and speckled with plenty of poppy seeds. Note 1: or plain yogurt/Greek yogurt, at room temp, (80g) Prep: 15 minutes Cook: 55 minutes Total: 1:30 Preheat oven to 350F (177C). Spray a 9x5" loaf pan with nonstick spray. Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK. Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack. *Feel free to drizzle with glaze (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.* Make the glaze: *This doesn't yield a lot of glaze- just a light layer. Feel free to double the glaze if you want more.* Whisk the confectioners' sugar and lemon juice together. Drizzle over bread while it's still warm in the loaf pan or after it cools. Slice and serve. Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week. Freezing Instructions: For longer storage, you can freeze the glazed or unglazed bread for up to 3 months. If you're interested in my tips for freezing quick bread, see my Make Ahead Baking post. Allow to thaw overnight in the refrigerator and bring to room temperature before glazing (if needed) and serving. Sour Cream & Milk: I recommend full fat sour cream and whole milk. You can use plain yogurt instead, but avoid fat free if you can. I don't recommend a lower fat or nondairy milk here, though you can use it in a pinch. The bread won't taste as rich and moist. Muffins: My favorite lemon poppy seed muffins are these soft, sweet, and cake-like blackberry lemon poppy seed muffins. For muffins with a tighter crumb (but same great flavor), you can use this quick bread batter. Grease a 12-count muffin pan or line with liners. You will need a 2nd pan for 2 additional muffins as this recipe yields around 14. (Or bake in batches.) Prepare batter as directed. Fill liners all the way to the top with batter. Bake the muffins for 5 minutes at 425F (218C) then, keeping the muffins in the oven, reduce the oven temperature to 350F (177C). Bake for an additional 15 to 17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 to 22 minutes, give or take. Cool muffins for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Makes 14 muffins. Mini Loaves: Grease a mini loaf pan. Prepare batter as directed. Fill pan all the way to the top with batter. Bake at 350F (177C) until a toothpick inserted in the center comes out clean. Bake time and yield depends on the size of your mini loaf pan. Lemon: 2 medium lemons are enough for this recipe. You should get 1 Tablespoon of zest from 1 medium lemon and 2 medium lemons will provide enough juice for both the bread and glaze. Poppy Seeds: Skip the poppy seeds if desired or replace with the same amount of black sesame seeds or chia seeds. Other Citrus: Feel free to swap the lemon juice and zest with other citrus juice and zest, such as orange, blood orange, lime, or grapefruit. You can leave out the poppy seeds if desired. How To Make Candied Lemon Slices: Candied Lemons are EASY to make! They make beautiful edible garnishes for baked goods and can be enjoyed as a treat, as well. Great way to use up lemons! Prep: 5 minutes Cook: 20 minutes Servings: 16 In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil. Reduce to a simmer (med-low) and add lemon slices in a single layer. Simmer over medium-low (uncovered) for 15 minutes, gently flipping once or twice during the cooking process. Transfer the lemon slices to a wire cooling rack or waxed paper and let cool. Notes: If you love lemons and have a lot of them on your hands, make an extra big batch of candied lemons and store them in the refrigerator for up to 2 weeks. Use 1 cup of simple syrup in place of the water and sugar in the recipe, if desired. Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container. HOW TO MAKE CANDIED LEMON SLICES: Candied Lemon Slices are SO EASY to make! They make beautiful edible garnishes for baked goods and can be enjoyed as a treat, as well. Such a great way to use up lemons! Prep: 5 minutes Cook: 20 minutes Servings: 16 1 cup granulated sugar 1 cup water 2 tbsp fresh lemon juice 2-3 lemons sliced to 1/8" thickness In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil. Reduce to a simmer (med-low) and add lemon slices in a single layer. Simmer over medium-low (uncovered) for 15 minutes, gently flipping once or twice during the cooking process. Transfer the lemon slices to a wire cooling rack or waxed paper and let cool. Notes: If you love lemons and have a lot of them on your hands, make an extra big batch of candied lemons and store them in the refrigerator for up to 2 weeks. Use 1 cup of simple syrup in place of the water and sugar in the recipe, if desired. Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container. Cal 52, Fat 0.4g, Carb 14g, Sod 1mg, Fiber 0.37g, Pro 0.15g Question: This looks super yummy! I was able to find poppy seeds and this will be a great recipe to use them in. I have 3X5 mini loaf pans and usually one regular loaf recipe makes 3 of my small ones. Will this recipe yield 3 small 3X5 loaves? Response: Yes, it definitely should! Question: This looks delicious! I am excited to bake this. Can you recommend a substitute for the oil? I'm trying to avoid industrial oils, and I know some recipes require them. Could this one work with a substitute? I've heard applesauce works, but I've never tried it. Thank you! Response: Melted butter would be the best substitute for any cooking oil. Avoid using applesauce. Without the fat, the bread will taste dry and even a bit rubbery. Question: This is cooling on my counter right now! I can't wait to try it. This was a very easy recipe to make, wondering if it could be made with butter instead. Response: You can use melted butter instead of oil. However, the crumb won't be as moist. Let me know how you like your 1st loaf! Review: Loved this bread! I doubled the syrup for the topping as suggested, it was great. I heartily recommend doing this. Thanks for a great and VERY easy recipe! As soon as I saw it I knew I had to make it right away. Review: Made this today (as soon as it hit my phone) as lemon poppy seed anything is my husband's favorite. This is excellent. I started with a thinner glaze on top after I put pin holes in bread and then followed with the regular glaze. Everything came out perfect. I had to substitute 5% full fat yogurt as he gets headaches from sour cream. He is on his third piece now!!! Review: Oh my goodness!! I made these as a quick afternoon baking project for something to do, and they. are. amazing! We have 3x5 mini baking tins, and I was able to make 4 loaves with the batter. I love how light and fluffy they turn out! I baked them for 25 minutes, and they were perfect. Thank you so much for this lovely recipe! Review: I baked the mini loaves and took them to the Hospice House my mother is in and she perked right up on the very first bite. She has always loved lemon and this was so easy to make. You're a baking genius! Review: This was easy to make and turned out sooooo good! We cut into it within minutes of it coming out of the oven. It's fluffy, moist, and had lots of great lemon flavor. I only needed 50 minutes for baking, and I found the light glaze to be plenty! Not super sweet but definitely sweet enough. Review: I made this and it's delicious! Substituted apple sauce for egg due to an allergy. It came out great. Question: I live in Mexico and can't ever find fresh lemons but they do sell those little bottles of lemon juice. Could I use this and if so what should I do about the lemon zest? Is there a sub for that? Response: You can use bottled lemon juice. Skip the zest. Feel free to add a little more lemon juice since you won't have the zest in the batter, but make sure you take out some milk. For example if you added another 1 Tablespoon of lemon juice, remove 1 Tablespoon of milk. Review: I made this with Grapefruit because that was all I had on hand. It is very good! I love the texture of this bread, and the grapefruit is very subtle. Not too sweet. Perfect afternoon treat on a cold January day! Thank you Sally! Review: This was probably the best lemon loaf I've ever been able to make! It was moist and had a good texture. The glaze is essential... double it for sure. Maybe this is taboo, but I actually think I'll add some lemon flavoring next time. Just a personal preference. Start checking it early, mine was slightly over baked at 50 minutes. Review: As USUAL this was delicious! Two smaller loaves and substituted buttermilk and I must say, the second day it was better than the first! So delicious and Springtimey had Meyer lemons which made it extra delicious! Review: This was really good and quite easy but I'd prefer a more intense lemon flavor so I'll add more zest next time and lemon juice on top after baking. Yum thank you for the recipe! Review: Just made this, and it turned out amazing!! I used oat milk instead of whole milk and kept everything else the same. So fluffy, not overly sweet, and the lemon flavor is perfect. Thank you so much for sharing! Review: This bread was so good! My mom is a BIG fan of lemon poppy seed anything and even my younger sister liked it (which is pretty rare since she is super picky). The glaze enhanced the lemon flavor even more and it was delicious. Thank you so much! Review: I made this today, I have been craving something lemony. I used chia seeds and it turned out great! Many thanks. S(Internet address): https://sallysbakingaddiction.com/lemon-poppy-seed-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 6g Fat (34.2% calories from fat); 2g Protein; 23g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 124mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2021 - 0116 --------------- END bread-bakers.v121.n002 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved