Poppy Seed Lemon Bread Recipe
Poppy Seed Lemon Bread Recipe photo by Taste of Home

Poppy Seed Lemon Bread Recipe

Publisher Photo
A mild lemon flavor comes through in this tall loaf flecked with poppy seeds. "Slices are good spread with nutmeg butter or cream cheese," suggests Claudia Moffatt of Manchester, Missouri.
TOTAL TIME: Prep: 10 min. Bake: 3-4 hours
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 3-4 hours
MAKES: 16 servings

Ingredients

  • 3/4 cup water (70° to 80°)
  • 1 egg
  • 3 tablespoons lemon juice
  • 3 tablespoons butter, softened
  • 3 tablespoons sugar
  • 1 tablespoon grated lemon peel
  • 3/4 teaspoon salt
  • 3 cups bread flour
  • 2 tablespoons poppy seeds
  • 1/4 teaspoon ground nutmeg
  • 2-1/4 teaspoons active dry yeast
  • NUTMEG BUTTER:
  • 1/2 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon ground nutmeg

Nutritional Facts

1 serving (1 slice) equals 181 calories, 9 g fat (5 g saturated fat), 34 mg cholesterol, 195 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  3. In a small bowl, combine nutmeg butter ingredients; beat until blended. Refrigerate until serving. Yield: 1 loaf (1-1/2 pounds, 16 slices).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Poppy Seed Lemon Bread in Quick Cooking May/June 2002, p19

Nutritional Facts

1 serving (1 slice) equals 181 calories, 9 g fat (5 g saturated fat), 34 mg cholesterol, 195 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Poppy Seed Lemon Bread

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
Reviewed Jun. 25, 2011

This is a great breakfast bread! I was so impressed with the first loaf that I made another for a friend.

MY REVIEW
Reviewed Jan. 31, 2011

I tried this special bread one evening so we would have a quick breakfast on a rushed morning. We ate the whole loaf in 2 days, and I immediately made another loaf to take to a church lunch. Everyone who ate it loved it, and the nutmeg butter is a lovely touch.

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