| 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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