Lemon poppyseed bread

Yield: 16 Servings

Measure Ingredient
\N \N 1 1/2 Lb Loaf:
1 pack Yeast
3 cups Bread flour
¼ cup Sugar
1 teaspoon Salt
1 tablespoon Butter
1 \N Egg
2 teaspoons Lemon rind; dried, grated
½ teaspoon Lemon extract
7 ounces Lemonade; *
¼ cup Water; very hot
2 teaspoons Poppy Seeds

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

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