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Contest-Winning Poppy Seed Yeast Bread

 Contest-Winning Poppy Seed Yeast Bread
Lots of sliced almonds and poppy seeds add crunch to this light and tender lemon bread. At our house, eating the scrumptious loaf just isn't the same without the accompanying citrus-and-cheese spread.
16 ServingsPrep: 30 min. Bake: 3-4 hours

Ingredients

  • 3/4 cup water (70° to 80°)
  • 1/2 cup warm lemon yogurt (70° to 80°)
  • 2 tablespoons honey
  • 4-1/2 teaspoons butter, melted
  • 2 teaspoons lemon extract
  • 1 teaspoon salt
  • 3 cups bread flour
  • 4-1/2 teaspoons nonfat dry milk powder
  • 1/2 cup sliced almonds, toasted
  • 2 tablespoons poppy seeds
  • 1 tablespoon grated lemon peel
  • 2-1/4 teaspoons active dry yeast
  • LEMON CHEESE SPREAD:
  • 2 eggs, lightly beaten
  • 1/4 cup lemon juice
  • 3 tablespoons butter, cubed
  • 3/4 cup sugar
  • Dash salt
  • 1 teaspoon grated lemon peel
  • 1 package (3 ounces) cream cheese, softened

Directions

  • In bread machine pan, place the first 12 ingredients in order

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Contest-Winning Poppy Seed Yeast Bread (continued)

Directions (continued)

  • suggested by manufacturer. Select basic bread setting. Choose crust
  • color and loaf size if available. Bake according to bread machine
  • directions (check dough after 5 minutes of mixing; add 1 to 2
  • tablespoons of water or flour if needed).
  • In a heavy saucepan, combine the first five spread ingredients. Bring
  • to a boil. Reduce heat; cook and stir over low heat until thickened.
  • Remove from heat; cool.
  • In a small bowl, beat lemon peel and cream cheese. Beat in egg
  • mixture. Serve with bread. Refrigerate any leftover spread. Yield: 1
  • loaf (16 slices) and 1 cup spread.
Nutritional Facts: 1 serving (1 slice) equals 214 calories, 8 g fat (4 g saturated fat), 42 mg cholesterol, 212 mg sodium, 32 g carbohydrate, 1 g fiber, 6 g protein.