Lemon Poppyseed Bread
This tasty Lemon Poppyseed Bread is not your typical sweetbread. This is a yeast bread made in the breadmaker. It’s quick, easy and makes a wonderful dinner bread because it’s not very sweet. It has the essence of lemon and poppyseeds in a fluffy, airy loaf rather than the denser, heavier loaf that characterizes most sweet breads.
I love baking homemade bread. I also love eating it. 🙂 I can make a meal out of homemade bread and butter. Yum. I suppose I have such great memories of homemade bread because my mom made homemade bread once or twice a week when I was growing up. She would make about 10-15 loaves at a time, and my siblings and I would hungrily demolish them in short order.
It was an all-day project. Mom would start first thing in the morning and the last loaves would come out of the oven about the time we got home from school. We would come home to the smell of fresh, home baked bread wafting through the house. We lived on homemade bread and rarely ate store-bought bread. Our school lunches always included homemade bread with peanut butter and jelly. We could never get enough of it.
A couple of weeks ago our church was celebrating the retirement of one of our ministers and they needed bread. So I signed up to bring five assorted loaves of homemade breadmaker bread. Lemon Poppyseed Bread was one of those loaves. Now, if you’re expecting a really sweet bread like most Lemon Poppyseed Breads, you will be disappointed, because this recipe is not that sweet.
It’s a nice yeast bread with just a light flavoring of lemon and poppyseeds, but the texture and taste is completely different from the kind of bread made with baking powder. But, if you’re looking for a tasty yeast bread, by all means, give Lemon Poppyseed Bread a try. Add a pat of butter to that slice while you’re at it! Or maybe some orange marmalade or raspberry preserves…..
Lemon Poppyseed Bread is great with butter and preserves spread over top.
This close up shows the texture of the bread.
Lemon Poppyseed Bread is a great dinner bread because it’s not very sweet.
Here’s what I did.
These are the ingredients for this recipe.
Place ingredients in bread canister in order listed. Select basic bread cycle. Mine takes about 3 1/2 hours.
Allow bread to rest in breadmaker oven about 15 minutes before removing. Butter top and sides of bread to prevent the crust from hardening.
Slice bread down into slices. I use an electric knife for best results.
This is a great bread to spread with honey, apple or peach butter, or preserves. It also makes a great bread for cinnamon toast.
Serve Lemon Poppyseed Bread for breakfast or dinner.
Here’s the recipe.
LEMON POPPYSEED BREAD
(Recipe adapted from Black and Decker)
- 1 1/3 cups hot water
- 3 tbsp. powdered milk
- 2 tbsp. shortening
- 2 tbsp. sugar
- 1 ½ tsp. salt
- 1 tbsp. lemon juice
- 4 ¼ cups bread flour
- ½ tsp. nutmeg
- 2 tsp. grated lemon rind
- 2 tbsp. poppy seeds
- 1 ¼ tsp. yeast
- 2 tsp. vital wheat gluten
- Layer ingredients in bread canister in order listed.
- Select basic bread setting.
- After baking, allow bread to remain in oven 15 minutes before removing.
- Brush top and sides of bread with butter to prevent crust from hardening.
- Allow bread to rest an additional 15 minutes before cutting down in slices.
- Makes about 12 large slices or about 24 half slices
- Makes a 2-lb. loaf.
I love home-baked bread. There’s nothing like the smell of my kitchen when the breadmaker is going! Lemon Poppyseed Bread is so easy to throw together. It only takes a few minutes to assemble and then the breadmaker does the work.
Time to grab yourself a slice.