I made Joyce's lemon poppy seed bread last night- It was great.
I just reduced the butter to 1 Tbsp, which I always do
I added a sugar glaze to the top of the loaf, to make it sweeter
for a treat though :-) It was basically powdered sugar dissolved
in a bit of butter and nonfat milk which I drizzled on top.
Thanks Joyce!
>--------------- MESSAGE bread-bakers.v098.n023.18 ---------------
>
>From: Joyce L Owen <jowen@OREGON.UOREGON.EDU>
>Subject: Lemon Poppy Seed Bread
>Date: Tue, 17 Mar 1998 17:42:32 -0800
>
>
>Emily asked about a recipe for lemon poppy seed bread. Here's mine.
>
>1 1/4 C milk
>1 tsp salt
>2 Tbsp butter
>1/4 C sugar
>3 1/2 C flour
>1 Tbsp poppy seeds
>1 tsp grated lemon peel
>2 tsp yeast
>
>Use sweet bread setting on breadmaker.
> --------
>Tip for grated lemon peel:
>When I use a lemon or an orange, I peel the rind with a potato peeler and
>save the pieces in the freezer. Every so often, I grind the frozen peels in
>my food processor, and save the resulting stuff in the freezer. It's easy
>to remove the amount required whenever you need it.
>