Tuesday, April 6, 2010

Lemon Poppy Seed Bread

Last week was a hectic week, with Shern just out from the hospital and dealing with his flu and cough. I needed a break, needed something to de-stress myself. So I managed to steal some time off for a quick bake on Sunday evening.

So last week's Bake Of The Week was Lemon Poppy Seed Bread.

It's texture is more like cake as it is tender and moist. I love the addition of the poppy seed into it as they look lovely dotting the bread and add to a delightful crunch.

The shining look of the bread is due to the sugary lemon glaze being brushed on the crust of all sides - adding a nice citrus flavour to it.

Recipe: Lemon Poppy Seed Bread (from joyofbaking)

Lemon Poppy Seed Bread Recipe:

3 large eggs
1 1/2 teaspoon pure vanilla extract

1/4 cup (60 ml) milk

1 1/2 cups (195 grams) all-purpose
, sifted
3/4 cup (150 grams) granulated white

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon grated lemon zest (outer yellow skin of the lemon)
3 tablespoons (30 grams) poppy seeds
13 tablespoons
(184 grams) unsalted butter, softened

Lemon Syrup:

1/4 cup (60 ml) fresh lemon juice
1/3 cup (65 grams) granulated white sugar

Lemon Poppy Seed Bread: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a loaf pan (8 x 4 x 2 1/2 inch) (20 x 10 x 7 cm). Line the bottom of the pan with parchment paper and butter and flour the paper.

In a separate bowl, whisk together the eggs, vanilla extract, and milk.

In the bowl of your electric mixer, or with a hand mixer, beat the flour, sugar, baking powder, salt, lemon zest, and poppy seeds until combined. Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about one minute. (This aerates and develops the cake's structure.) Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition. (This will strengthen the structure of the batter.)

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. You may have to cover the bread with buttered foil after about 30 minutes if you find the bread over-browning.

Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Reinvert the bread so it is right side up and then cool the bread completely before wrapping. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.

Makes 1 loaf.

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