Tuesday, March 6, 2012

Joy of Baking's Lemon Poppyseed Bread

This bread is amazingly good! My husband loved it and recommends eating the ends first. If you are short on time like I am and want to learn more about the art of cooking and baking, check out online university. Both my husband and I have taken online classes and enjoyed them.

  • 3 large eggs
  • 1 1/2 teaspoon pure vanilla extract
  • 1/4 cup (60 ml) milk
  • 1 1/2 cups (195 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon zest (outer yellow skin of the lemon)
  • 3 tablespoons (30 grams) poppy seeds
  • 13 tablespoons (184 grams) unsalted butter, softened
Lemon Syrup:
  • 1/4 cup (60 ml) fresh lemon juice
  • 1/3 cup (65 grams) granulated white sugar
  1. Beat eggs. Whisk in milk, vanilla, zest and sugar. Add butter and beat well.
  2. In a separate bowl, combine flour, baking powder, salt and seeds.
  3. Combine both sets of ingredients. Pour mixture into greased or lined loaf pan. 
  4. Bake at 350 degrees for 55 - 60 minutes or until knife pierces center and comes out clean. 
  5. Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.
  6. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup. 
  7. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Reinvert the bread so it is right side up and then cool the bread completely before wrapping. 
  8. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.

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