andreaindc
Well-known member
Lemon-Poppy Seed Bread
Note: For anyone making this who
may not read the recipe all the way
through first (something we all know we
should do, but may not...) the lemon syrup -
step four - should be made while the cake
is baking so that it can be poured
immediately on the hot loaf.
Makes one 9-by-5 inch loaf:
3 tablespoons fresh poppy seeds
1/2 cup milk
5 tablespoons unsalted butter,
at room temp.
1 cup sugar
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
grated zest of 2 lemons
1/4 teaspoon salt
Lemon Syrup
1/4 cup sugar
1/4 cup fresh lemon juice
1. In a small bowl, combine the poppy
seeds and milk. Let stand for 1 hour to
macerate and meld flavors.
2. Preheat the oven to 325 F. Grease a
9-by-5 inch loaf pan or spray it with
cooking spray. Using an electric mixer,
cream the butter and sugar. Add the eggs
one at a time, beating well after each
addition. Combine the flour, baking
powder, lemon zest, and salt in a small
bowl. Add the dry ingredients to the
creamed mixture in three equal portions,
alternating with the poppy seed milk. Beat
just until smooth.
3. Pour the batter into the prepared loaf
pan and bake in the center of the oven
until golden brown and cake tester
inserted into the center of the loaf comes
out clean, about 55 to 65 minutes. Place
the loaf, still in its pan, on a rack to cool.
4. About 10 minutes before the bread is
finished baking make the Lemon Syrup:
Combine the sugar and lemon juice in a
small saucepan. Place over low heat just
until the sugar dissolves.
5. Pierce the hot loaf about a dozen times
to the bottom with a bamboo skewer,
toothpick, or metal cake tester.
Immediately pour the hot Lemon Syrup
over the loaf. Cool for 30 minutes before
turning it out of the pan onto a rack,
then turning it right side up to cool
completely. Wrap tightly in plastic wrap
and let stand at room temperature
overnight before serving.
from Beth Henspergers's The Best Quick Breads
Note: For anyone making this who
may not read the recipe all the way
through first (something we all know we
should do, but may not...) the lemon syrup -
step four - should be made while the cake
is baking so that it can be poured
immediately on the hot loaf.
Makes one 9-by-5 inch loaf:
3 tablespoons fresh poppy seeds
1/2 cup milk
5 tablespoons unsalted butter,
at room temp.
1 cup sugar
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
grated zest of 2 lemons
1/4 teaspoon salt
Lemon Syrup
1/4 cup sugar
1/4 cup fresh lemon juice
1. In a small bowl, combine the poppy
seeds and milk. Let stand for 1 hour to
macerate and meld flavors.
2. Preheat the oven to 325 F. Grease a
9-by-5 inch loaf pan or spray it with
cooking spray. Using an electric mixer,
cream the butter and sugar. Add the eggs
one at a time, beating well after each
addition. Combine the flour, baking
powder, lemon zest, and salt in a small
bowl. Add the dry ingredients to the
creamed mixture in three equal portions,
alternating with the poppy seed milk. Beat
just until smooth.
3. Pour the batter into the prepared loaf
pan and bake in the center of the oven
until golden brown and cake tester
inserted into the center of the loaf comes
out clean, about 55 to 65 minutes. Place
the loaf, still in its pan, on a rack to cool.
4. About 10 minutes before the bread is
finished baking make the Lemon Syrup:
Combine the sugar and lemon juice in a
small saucepan. Place over low heat just
until the sugar dissolves.
5. Pierce the hot loaf about a dozen times
to the bottom with a bamboo skewer,
toothpick, or metal cake tester.
Immediately pour the hot Lemon Syrup
over the loaf. Cool for 30 minutes before
turning it out of the pan onto a rack,
then turning it right side up to cool
completely. Wrap tightly in plastic wrap
and let stand at room temperature
overnight before serving.
from Beth Henspergers's The Best Quick Breads