Low-fat lemon poppyseed bread (san juan islands)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¼ | cup | All-purpose flour |
| 1 | Egg | |
| 4 | Egg whites | |
| 1½ | cup | Nonfat milk |
| 2¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Baking powder |
| ½ | cup | Canola oil |
| ½ | cup | Applesauce; (or plain lowfat yogurt) |
| 2 | tablespoons | Poppy seeds |
| 1 | teaspoon | Vanilla extract |
| 4 | tablespoons | Grated lemon zest |
| 1 | teaspoon | Fresh lemon juice |
| ⅓ | cup | Powdered sugar |
| 2 | teaspoons | Fresh lemon juice |
| ½ | teaspoon | Nonfat milk |
| 2 | teaspoons | Grated lemon zest |
Directions
GLAZE
Preheat oven to 350 degrees.
Grease and flour or line with parchment, three 5 x 9 inch loaf pans.
Place flour, egg, egg whites, milk, sugar, salt, baking powder, canola oil and applesauce or yogurt in a large mixing bowl and mix until smooth. Add poppy seeds, vanilla extract, lemon zest and juice and mix.
Glaze: Whisk ingredients until smooth. Drizzle mixture over the loaves while still warm and in the pan.
Note: Makes three rich, moist, heavy loaves (about 7 thick slices per loaf). These do not keep well unless wrapped air tight after cooling. Do not slice until ready to use.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: B: Orcas Hotel, Orcas Island, Wash.