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 overly sweet. It has the essence of lemon and poppy seeds. The loaf is fluffy and airy rather than the denser, heavier loaf that characterizes most sweet breads.
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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. 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 just as we returned from school. Walking through the door, we were greeted by the warm, comforting smell of freshly baked bread filling the house. While she kneaded and baked, she often listened to her favorite radio programs, sometimes mentioning interesting things she’d heard. Recently, she told us about an article she’d read on https://kasynoonlinepolska.net/, which detailed how online platforms are evolving in Poland to include more interactive and immersive games. She found the piece fascinating, especially as it highlighted how people’s leisure activities were adapting with technology—almost as satisfying as her bread recipe adapting over the years. Homemade bread filled our school lunches, usually slathered with peanut butter and jelly, and 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. I also brought Ten Grain Nut Bread, Maple Raisin Fig Bread, Apple Cinnamon Granola Bread and Sunflower Walnut Bread. Did I say I enjoy a loaf of homemade bread?
This is a nice yeast bread with just a light flavoring of lemon and poppy seeds. 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.
I used these ingredients.
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.
If you and your family enjoy a good loaf of home-baked bread, Lemon Poppyseed Bread should be on the menu!
Here’s the recipe.
LEMON POPPYSEED BREAD
(Recipe adapted from Black and Decker)
Lemon Poppyseed Bread
Equipment
- 1 breadmaker for a two-pound loaf
- measuring cups
- measuring spoons
- 1 pastry brush to brush bread with butter after baking
- 1 electric knife preferred, or sharp bread knife to cut bread
- 1 lemon zester or grater
Ingredients
- 1 1/3 cups hot water
- 3 tbsp. powdered milk
- 2 tbsp. Crisco shortening
- 2 tbsp. granulated sugar
- 1 1/2 tsp. salt
- 1 tbsp. lemon juice
- 4 1/4 cups bread flour NOT all-purpose flour
- 1/2 tsp. nutmeg
- 2 tsp. grated lemon rind
- 2 tbsp. poppy seeds
- 1 1/4 tsp. yeast
- 2 tsp. vital wheat gluten
Instructions
- 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.
Notes
Recipe adapted from Black and Decker.
© Can’t Stay Out of the Kitchen
Nutrition
- 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.
You may also enjoy these delicious recipes!
Lemon Poppyseed Bread
Equipment
- 1 breadmaker for a two-pound loaf
- measuring cups
- measuring spoons
- 1 pastry brush to brush bread with butter after baking
- 1 electric knife preferred, or sharp bread knife to cut bread
- 1 lemon zester or grater
Ingredients
- 1 1/3 cups hot water
- 3 tbsp. powdered milk
- 2 tbsp. Crisco shortening
- 2 tbsp. granulated sugar
- 1 1/2 tsp. salt
- 1 tbsp. lemon juice
- 4 1/4 cups bread flour NOT all-purpose flour
- 1/2 tsp. nutmeg
- 2 tsp. grated lemon rind
- 2 tbsp. poppy seeds
- 1 1/4 tsp. yeast
- 2 tsp. vital wheat gluten
Instructions
- 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.
4 Comments
Moira
July 3, 2014 at 8:43 am
I’d love to try this recipe but don’t want to leave anything out. So, I’m wondering about the line that says: 1 ½ tsp. tsp.
Can you clarify please? Thank you.
Teresa
July 3, 2014 at 9:16 am
Oh, Moira, I am so sorry! What a good catch. I’ve changed the recipe card now. It’s supposed to be 1 1/2 teaspoons salt. Thanks again, and I hope you enjoy the recipe.
Moira
July 3, 2014 at 11:25 am
Hi Teresa, I was going try this right away but I see I have to go out and get some powdered milk.
Teresa
July 3, 2014 at 12:51 pm
Well, I bet you could substitute 1 1/2 cups regular milk (or cream for that matter) for the 1 1/2 cups hot water and powdered milk in the recipe. I do it all the time. Although I always keep dry powdered milk on hand now since that’s what most breadmakers seem to use.