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Lemon-poppy Seed Bread

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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs Toronto Bread, Cake 10 Servings

INGREDIENTS

3 T Poppy seeds, fresh
1/2 c Milk, 2% lowfat
5 T Unsalted butter, at room
temperature
1 c Sugar
2 Eggs
1 1/2 c All-purpose flour
unbleached
1 t Baking powder
2 Lemon zest, grated
1/4 t Salt
1/4 c Granulated sugar
1/4 c Fresh lemon juice
1998 out the poppy seeds: "Soaking the seeds before add, out the poppy seeds: "Soaking the seeds before adding them to

INSTRUCTIONS

In a small bowl, combine the poppy seeds and milk. Let stand 1 hour to
macerate and meld flavours. Preheat oven to 325F. Cream the butter and
sugar in the work bowl of an electric mixer. Add the eggs one at a
time, beating well after each addition. Combine the flour, baking
powder, lemon zest, and salt in a small bowl. Add the dry ingredients
to the creamed mixture in three equal portions, alternating with the
poppy seed milk. Beat just until smooth. Pour the batter into a
greased 9-by-5-inch loaf pan and bake in the centre of the preheated
oven until golden brown and a cake tester inserted into the centre of
the loaf comes out clean, about 55 to 65 minutes. Place the loaf in
the pan on a cooling rack. Meanwhile, to make the lemon syrup,  combine
the sugar and lemon juice in a small saucepan. Place over low  heat
just until the sugar dissolves. Set aside. Pierce the hot loaf  about a
dozen times to the bottom with a bamboo skewer, toothpick, or  metal
cake tester. Immediately pour over the hot lemon syrup. Cool 30
minutes before turning out of the pan onto a rack to cool completely.
Wrap tightly in plastic wrap and let stand at room temperature
overnight before serving.  NOTES : Beth Hensperger (with photography by
Joyce Oudkerk Pool),  "The Art of quick Breads: Simple Everyday
Baking," Chronicle Books,  San Francisco, 1994, paperback, ISBN
0-8118-0353-8(pbk), Distributed  in Canada by Raincoast Books, 112 East
Third Ave., Vancouver, B.C.  V5T 1C8, catalogued as 641.815, Toronto
Public Library, borrowed may  the batter accentuates their elusive
flavour. Poppy seeds can range  from a clear slate blue to blue-black
in colour, with a corresponding  wide range of sweetness. In specialty
stores, look for Dutch blue  poppy seeds, as they are the highest
quality and very sweet. Store  seeds in the freezer to prevent
rancidity because, like nuts, they  have a high oil content. The recipe
calls for milk. I have specified  2% milk. 2 lemon zests means the zest
of 2 lemons. In general, Beth  Hensperger recommends that any
quickbreads to be frozen be wrapped  first in plastic, then in foil.
Recipe by: Beth Hensperger, The Art of Quick Breads, p. 14  Posted to
EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jul 7,  1999,
converted by MM_Buster v2.0l.

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