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
[email protected]I'm not a baker, but these breads were easy to make. I'm so glad I tried them!
JOARTO Koju
[email protected]These breads are so moist and fluffy! I can't stop eating them.
Bassanio Makama
[email protected]I love the combination of lemon and poppy seeds. These breads are the perfect balance of sweet and tart.
Shyam Tamang
[email protected]These breads are a great way to use up leftover lemon zest.
Anielo Rooinasie
[email protected]I've made these breads several times now, and they're always a crowd-pleaser.
Alexa Nerd
[email protected]I made these breads for my book club meeting, and they were a huge hit!
AMEER ALHELALE
[email protected]These breads are the perfect treat for a spring or summer brunch.
s K
[email protected]The glaze on these breads is the perfect finishing touch. It adds a delicious sweetness and crunch.
Judith Dennis
[email protected]I'm not usually a fan of poppy seeds, but I really enjoyed them in these breads.
A-FLEX
[email protected]These breads are the perfect way to use up leftover buttermilk.
Decent Hira
[email protected]I added a handful of blueberries to my batter, and they made the breads even more delicious.
Md Shawun
[email protected]I used Meyer lemons in my breads, and they gave them a wonderfully tart and sweet flavor.
Bithe Islam
[email protected]These 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
[email protected]I 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
[email protected]These 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.