Lemon poppyseed bread
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 1/2 Lb Loaf: | ||
| 1 | pack | Yeast |
| 3 | cups | Bread flour |
| ¼ | cup | Sugar |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Butter |
| 1 | Egg | |
| 2 | teaspoons | Lemon rind; dried, grated |
| ½ | teaspoon | Lemon extract |
| 7 | ounces | Lemonade; * |
| ¼ | cup | Water; very hot |
| 2 | teaspoons | Poppy Seeds |
Directions
Throw everything in and press play. I use the white bread setting.
As far as I know, this is an original. It's sized for a 1½ pound (R2D2-style) Welbilt.
* I know that 7 oz is a weird measurement, but it seems to be what works.
If I use a full cup, then it comes out very gooey, and ¾ cup is a little too dry. Also, I make this with refrigerated lemonade and the hottest tap water I can get, but I always use the timer. The proper way to do it would be to heat the lemonade and water to 130oF or so.
>From: Patti Beadles <patti@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe