| 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 |
ts |
Salt |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
c |
Canola oil |
| 1/2 |
c |
Applesauce; (or plain lowfat yogurt) |
| 2 |
tb |
Poppy seeds |
| 1 |
ts |
Vanilla extract |
| 4 |
tb |
Grated lemon zest |
| 1 |
ts |
Fresh lemon juice |
| 1/3 |
c |
Powdered sugar |
| 2 |
ts |
Fresh lemon juice |
| 1/2 |
ts |
Nonfat milk |
| 2 |
ts |
Grated lemon zest |
INSTRUCTIONS
GLAZE
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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