LEMON POPPY SEED BREADS
Categories Bread Blender Dairy Breakfast Brunch Bake Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 small loaves
Number Of Ingredients 13
Steps:
- Into a bowl sift together the flour, the baking powder, and the salt and stir in the poppy seeds. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the vanilla. Beat in the eggs, 1 at a time, and the milk and beat the mixture until it is combined well. Add the flour mixture and beat the batter until it is just combined. Divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean.
- Make the syrup while the breads are baking:
- In a small saucepan combine the lemon juice and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and keep the syrup warm.
- Poke the tops of the breads immediately all over with a skewer, brush them with some of the syrup, and let the breads cool in the pans on the rack for 5 minutes. Invert the breads onto the rack and poke all sides of them all over with the skewer. Brush the breads with the remaining syrup and let them cool, right sides up. Wrap the breads in plastic wrap and foil and let them stand overnight. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
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Chessmaan Makiwa
chessmaan_m@yahoo.comI'm not a baker, but these breads were easy to make. I'm so glad I tried them!
JOARTO Koju
joarto.k70@hotmail.comThese breads are so moist and fluffy! I can't stop eating them.
Bassanio Makama
makama@gmail.comI love the combination of lemon and poppy seeds. These breads are the perfect balance of sweet and tart.
Shyam Tamang
t.s@gmail.comThese breads are a great way to use up leftover lemon zest.
Anielo Rooinasie
rooinasie_a@yahoo.comI've made these breads several times now, and they're always a crowd-pleaser.
Alexa Nerd
nerd@gmail.comI made these breads for my book club meeting, and they were a huge hit!
AMEER ALHELALE
alhelale_a53@gmail.comThese breads are the perfect treat for a spring or summer brunch.
s K
s@hotmail.frThe glaze on these breads is the perfect finishing touch. It adds a delicious sweetness and crunch.
Judith Dennis
d.judith3@yahoo.comI'm not usually a fan of poppy seeds, but I really enjoyed them in these breads.
A-FLEX
a-flex@gmail.comThese breads are the perfect way to use up leftover buttermilk.
Decent Hira
dhira@gmail.comI added a handful of blueberries to my batter, and they made the breads even more delicious.
Md Shawun
m.s22@gmail.comI used Meyer lemons in my breads, and they gave them a wonderfully tart and sweet flavor.
Bithe Islam
bithe.i35@gmail.comThese breads are perfect for breakfast, lunch, or a snack. They're also great for freezing, so I can always have some on hand.
Adetunji Dayo
ad@gmail.comI love how quick and easy this recipe is! I was able to whip up a batch of these breads in no time at all.
Carter Gude
carter_g@hotmail.comThese lemon poppy seed breads were a hit with my family! They turned out moist and flavorful, with the perfect balance of lemon and poppy seeds.