Monday, May 10, 2010

Lemon-Poppy Seed Bread

Very Tasty! I've always been amazed at the power of just a tablespoon of lemon zest.

Combine 3 tablespoons poppy seeds with 1/2 a cup of milk. Let set for 1 hour.

In a large bowl using a whisk or electric mixer combine:
5 tablespoons unsalted butter, at room temp
1 cup Sugar
2 large eggs

In a separate bowl:
1 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
grated zest of a 2 lemons ( I just had one, it actually worked fine)
1/4 teaspoon Salt

Add the dry ingredients alternately with the poppy seed-milk mixture to the creamed mixture in three equal portions. Beat just until smooth.

Bake in oven that has been preheated to 325 F in a greased 9x5 loaf pan for 55-65 minutes, or until golden brown and a cake tester inserted in the center comes out clean.

After removing the loaf from the oven pierce hot loaf ten times top to bottom with bamboo skewer (I used a knife). Drizzle with Lemon Syrup: 1/4 cup sugar, 1/4 cup fresh lemon juice, cook on low heat until sugar dissolves.
Immediately pour over loaf. Cool for 30 minutes before removing the loaf from the pan. Wrap tightly and let stand at room temperature overnight before serving.