(recipe) Lemon Poppy Seed Bread

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Lemon Poppy Seed Bread

 

2 1/4 cup all-purpose flour

2/3 cup sugar

1/4 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

3 tablespoons poppy seeds

1 large egg

1/4 cup cooking oil

1 1/4 cup cold water

2 tablespoons lemon juice

zest from one lemon

 

For the syrup:

1/4 cup granulated sugar

3 tablespoons lemon juice

 

Preheat the oven to 350 degrees

 

In a large bowl, mix the dry ingredients together

 

In a medium bowl, whisk the egg with a fork. Stir in

the cooking oil, water, and lemon juice.

 

Add the liquid mixture to the dry mixture. With a

spatula, mix the two together until moistened. Do not

over mix—over mixing will develop the gluten in the

flour and make for a tougher bread.

 

Scrape the batter into a well-greased 8-inch by

4-inch loaf pan. Spread the batter evenly in the pan.

 

Bake for 55 minutes or until done. Test for doneness

by inserting a toothpick into a crack in the center of

the loaf. The toothpick will come out clean when done.

 

 

While the bread is baking, mix the granulated sugar

and the three tablespoons of lemon juice in a cup.

Heat the syrup in the microwave until warm. Stir the

syrup until the sugar is dissolved.

 

Use a skewer to poke holes in the top of the loaf to

the bottom of the loaf. Place the holes about one inch

apart. Pour the syrup over the top of the loaf while

it is still hot and in the pan. Let the loaf rest for

20 minutes and then remove it from the pan to cool on

a wire rack.

 

 

 

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