*  Exported from  MasterCook  *
 
                           Lemon-Poppy Seed Bread
 
 Recipe By     : Beth Hensperger, The Art of Quick Breads, p. 14
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Bread                            Cake
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   poppy seeds -- fresh
      1/2  cup           milk, 2% lowfat
    5      tablespoons   unsalted butter -- at room temperature
    1      cup           sugar
    2                    eggs
    1 1/2  cups          all-purpose flour -- unbleached
    1      teaspoon      baking powder
    2                    lemon zest -- grated
      1/4  teaspoon      salt
                         LEMON SYRUP
      1/4  cup           granulated sugar
      1/4  cup           fresh lemon juice
 
 1. In a small bowl, combine the poppy seeds and milk. Let stand 1 hour to
 macerate and meld flavours.
 2. Preheat oven to 325F.
 Cream the butter and sugar in the work bowl of an electric mixer.
 Add the eggs one at a time, beating well after each addition.
 Combine the flour, baking powder, lemon zest, and salt in a small bowl.
 Add the dry ingredients to the creamed mixture in three equal portions,
 alternating with the poppy seed milk. Beat just until smooth.
 3. Pour the batter into a greased 9-by-5-inch loaf pan and bake in the
 centre of the preheated oven until golden brown and a cake tester inserted
 into the centre of the loaf comes out clean, about 55 to 65 minutes. Place
 the loaf in the pan on a cooling rack.
 4. Meanwhile, to make the lemon syrup, combine the sugar and lemon juice in
 a small saucepan. Place over low heat just until the sugar dissolves. Set
 aside. Pierce the hot loaf about a dozen times to the bottom with a bamboo
 skewer, toothpick, or metal cake tester. Immediately pour over the hot lemon
 syrup. Cool 30 minutes before turning out of the pan onto a rack to cool
 completely. Wrap tightly in plastic wrap and let stand at room temperature
 overnight before serving.
 
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 NOTES : Beth Hensperger (with photography by Joyce Oudkerk Pool), “The Art
 of quick Breads: Simple Everyday Baking,” Chronicle Books, San Francisco,
 1994, paperback, ISBN 0-8118-0353-8 (pbk), Distributed in Canada by Raincoast
 Books, 112 East Third Ave., Vancouver, B.C. V5T 1C8, catalogued as 641.815,
 Toronto Public Library, borrowed may 1998.
 
 About the poppy seeds: "Soaking the seeds before adding them to the batter
 accentuates their elusive flavour. Poppy seeds can range from a clear slate
 blue to blue-black in colour, with a corresponding wide range of sweetness.
 In specialty stores, look for Dutch blue poppy seeds, as they are the
 highest quality and very sweet. Store seeds in the freezer to prevent
 rancidity because, like nuts, they have a high oil content.
 
 The recipe calls for milk. I have specified 2% milk. 2 lemon zests means the
 zest of 2 lemons.
 
 In general, Beth Hensperger recommends that any quickbreads to be frozen be
 wrapped first in plastic, then in foil.
 
 Formatted by Ellen Pickett <ellen@qnetix.ca> May 1998.