| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Bread, Restaurant, Washington | 1 | Servings | |
INGREDIENTS
| 3 1/4 | c | All-purpose flour |
| 1 | Egg | |
| 4 | Egg whites | |
| 1 1/2 | c | Nonfat milk |
| 2 1/4 | c | Sugar |
| 1/2 | t | Salt |
| 1 1/2 | t | Baking powder |
| 1/2 | c | Canola oil |
| 1/2 | c | Applesauce, or plain lowfat |
| yogurt | ||
| 2 | T | Poppy seeds |
| 1 | t | Vanilla extract |
| 4 | T | Grated lemon zest |
| 1 | t | Fresh lemon juice |
| 1/3 | c | Powdered sugar |
| 2 | t | Fresh lemon juice |
| 1/2 | t | Nonfat milk |
| 2 | t | Grated lemon zest |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease and flour or line with parchment, three 5 x 9 inch loaf pans. Place flour, egg, egg whites, milk, sugar, salt, baking powder, canola oil and applesauce or yogurt in a large mixing bowl and mix until smooth. Add poppy seeds, vanilla extract, lemon zest and juice and mix. Glaze: Whisk ingredients until smooth. Drizzle mixture over the loaves while still warm and in the pan. Note: Makes three rich, moist, heavy loaves (about 7 thick slices per loaf). These do not keep well unless wrapped air tight after cooling. Do not slice until ready to use. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: B: Orcas Hotel, Orcas Island, Wash.
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