Yield: 1 Servings
Measure | Ingredient |
---|---|
3¼ cup | All-purpose flour |
1 \N | Egg |
4 \N | 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 |
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.