Poppy Seed Lemon Bread

Name: Poppy Seed Lemon Bread
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 1 loaf (1-1/2 pounds, 16 slices).
Ingredients: 3/4 cup water (70° to 80°); 1 large Eggland's Best egg; 3 tablespoons lemon juice; 3 tablespoons butter, softened; 3 tablespoons sugar; 1 tablespoon grated lemon zest; 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

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.

Ingredients

3/4 cup water (70° to 80°)
1 large Eggland's Best egg
3 tablespoons lemon juice
3 tablespoons butter, softened
3 tablespoons sugar
1 tablespoon grated lemon zest
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

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 blended. Refrigerate until serving.

Editor's Note

We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutrition Facts

1 slice: 181 calories, 9g fat (5g saturated fat), 34mg cholesterol, 195mg sodium, 23g carbohydrate (6g sugars, 1g fiber), 4g protein.

Originally published as Poppy Seed Lemon Bread in Quick Cooking May/June 2002

Reviews

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Average Rating:

sweetbabysam

Apr 25, 2019

Turned out horrible, loaf lopsided and crust too hard. What a waste of some expensive ingredients. :(
lrwells50

Jun 25, 2011

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

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.