Tuesday, December 21, 2010

Lemon Poppy Seed Bread

This bread is so fast to whip up and so moist! The glaze is simply heaven! From allrecipes.

3 c flour
1 1/2 t salt
1 1/2 t baking powder
2 T poppy seeds
2 c white sugar
1 c oil
3 eggs
1 c milk
grated rind of 1 lemon
1/2 c fresh lemon juice (or if you are in a pinch you can use 1 1/2 t lemon extract)
1 1/2 t vanilla extract

1/4 c orange juice
3/4 c white sugar
juice of 1/2 a lemon (or 1/2 t lemon extract, but juice is always better!)

~In large mixing bowl stir together dry ingredients.
~Make well in center and add wet ingredients. Mix them well and then incorporate all the dry.
~Mix well for about a minute, until smooth.
~Pour into greased pans (I've used different sizes, but last I made was 2 med. loaves and 2 mini loaves. It makes approximately 3 medium loaves).
~Bake at 350 for around 50-55 minutes; less time for mini loaves. DO NOT OVERBAKE! Check them very carefully with toothpick just until done.
~Mix glaze ingredients well and drizzle over hot loaves completely covering them. Cool.
~Best when eaten the next day.

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