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Poppy Seed Lemon Bread

 Poppy Seed Lemon Bread
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.
16 ServingsPrep: 10 min. Bake: 3-4 hours

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 King Arthur Unbleached 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

Directions

  • 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.
  • 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 small bowl, combine nutmeg butter ingredients; beat until

2 of 2

Poppy Seed Lemon Bread (continued)

Directions (continued)

  • blended. Refrigerate until serving. Yield: 1 loaf (1-1/2 pounds,
  • 16 slices).
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.