Thursday, July 14, 2011

Lemon Poppy Seed Bread Recipe

I just wanted to say again that I really enjoyed our first summer meeting.  The ladies we have are such an awesome group of prolific readers!  The book chosen by the group, Bitten by Kelly Armstrong, has been a fun read.  Our next meeting is next week, Thursday, July 21st at 5:30 pm.  If it's nice out we will be on the terrace---through the french doors in the Children's room. 

On another note, for our "something sweet" next week I've been working on two versions of a lemon poppy seed bread (my recipe and a vegan version--or a naughty and nice version) and am happy to say they both came out beautifully.  So, I thought I would be cool to post my recipes.  BOTH versions will be served, along with Lemon Raspberry Baby Bellini's (non-alcoholic of course)!

Enjoy,
Jan

(Vegan version pictured)

   
Lemon Poppy Seed Bread

Heat oven to 350˚.  Measure the following dry ingredients into a bowl.  Stir well and set aside.

1 2/3 cups of unbleached all-purpose flour
1 teaspoon of baking soda
½ teaspoon of salt
½ teaspoon of baking powder
1 cup of white sugar
In a separate bowl combine the following ingredients and whisk well.

¾ cup of water
¼ cup of unsweetened apple sauce
¼ cup of vegetable oil
2 large eggs
1 teaspoon of pure lemon extract
3 tablespoons of lemon juice
Zest of one lemon
Final ingredient: 2 tablespoons of poppy seeds needed for next step

Make a well in the center of flour and pour the moist ingredients in the well.  Stir until all the flour mixture is moistened.  Gently fold in 2 tablespoons of poppy seeds.  Pour mixed batter into greased loaf pan.  (I spray it with Pam or Baker’s Joy and it does fine)  Bake at 350 for 45-55 minutes or until toothpick test comes clean.   Remove loaf from pan to cool.  When still warm spread the following sugar glaze over the top of the loaf.
Sugar Glaze:
Combine ¼ cup of powdered sugar, 1 ½ tablespoons of melted butter, and ¼ teaspoon of pure vanilla extract.


Vegan Lemon Poppy Seed Bread

Heat oven to 350˚.  Measure the following dry ingredients into a bowl.  Stir well and set aside.

1 ½  cups of unbleached all-purpose flour
1 teaspoon of baking soda
½ teaspoon of salt
1 cup of organic white sugar
¼ cup of wheat germ (If you don’t have wheat germ you can substitute ¼ cup of flour)

In a separate bowl combine the following ingredients and whisk well.

¾ cup of water
¼ cup of unsweetened organic apple sauce
¼ cup of canola oil
1 teaspoon of pure lemon extract
3 tablespoons of lemon juice
Zest of one lemon

Final ingredient: 2 tablespoons of poppy seeds needed for next step

Make a well in the center of flour and pour the moist ingredients in the well.  Stir until all the flour mixture is moistened.  Gently fold in 2 tablespoons of poppy seeds.  Pour mixed batter into greased loaf pan.  Crisco is fine for greasing.  Bake at 350 for 45-55 minutes or until toothpick test comes clean.   Remove loaf from pan to cool.  When still warm spread the following sugar glaze over the top of the loaf.
Sugar Glaze:  Combine ¼ cup of organic powdered sugar, 1 ½ tablespoons of lemon juice, and ¼ teaspoon of pure vanilla extract.

3 comments:

  1. OMG, Jan! As if I needed any added reason to come to the meeting! You've really sweetened the pot (pun intended). I love lemon poppy seed bread, so it'll be a special treat to do a taste comparison between the two versions. And I am an avid recipe collector, so thanks for sharing the recipes, which will be going into my files. Any chance you'll bring the baby bellini recipe, too (maybe even the alcoholic version)?

    Can't wait!

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  2. I just have to write the Bellini recipe down, and of course I'll bring copies! :o)
    Jan

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  3. Thanks for the recipe! It is great! I made the naughty version this morning before the heat hits us, just the right amount of lemon and it isn't dry.

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