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SALT & PREPPY

Charlotte Park

Bread

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread
2016-05-01 16:18:57
Serves 8
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Bread
  1. 2 1/4 cup flour
  2. 2/3 cup sugar
  3. 1/4 teaspoon salt
  4. 1/4 teaspoon baking soda
  5. 1 teaspoon baking powder
  6. 1/4 teaspoon nutmeg
  7. 3 tablespoons poppy seeds
  8. 1 egg
  9. 1/4 cup canola oil
  10. 1 1/4 cup water
  11. 1 lemon, juice and zest
Syrup
  1. 1/4 cup sugar
  2. 1 lemon, juice
Instructions
  1. Preheat the oven to 350 degrees and spray a 8X4 inch bread pan with pam. In a large bowl, combine the flour, sugar, salt, baking soda, baking powder, nutmeg, and poppy seeds. In a medium bowl, whisk the egg with a fork. Add in the canola oil, water, lemon juice, and zest. Add the liquid to the dry ingredients and combine. Avoid over mixing, as it will result in a tougher bread. Using a spatula, add the batter to the bread pan and bake until a toothpick inserted in the center comes out clean, 40-45 minutes. While the bread is baking, make the syrup. In a small microwave safe bowl, mix together the sugar and lemon juice and microwave for 1 minute, or until the sugar is dissolved. Once the bread is done and still hot, take it out of the oven and using a skewer, poke holes all over the top of it. Pour the syrup over the top. Let the loaf cool completely before removing from the pan, 20 minutes. Bread stores best in the refrigerator.
Adapted from The Prepared Pantry
Adapted from The Prepared Pantry
SALT & PREPPY https://www.saltandpreppy.com/

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