Home Bread-Bakers v004.n004.5

Lemon Poppyseed Bread

Patti Beadles <patti@hosehead.intel.com>
Sun, 24 Jan 93 10:07:26 PST
As far as I know, this is an original.  It's sized for a 1.5 pound
(R2D2-style) Welbilt.

1 package yeast
3 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon butter
1 egg
2 teaspoons dried, grated lemon rind
1/2 teaspoon lemon extract
7 oz lemonade *
1/4 cup very hot water
2 teaspoons poppyseeds

Throw everything in and press play.  I use the white bread setting.

* I know that 7 oz is a weird measurement, but it seems to be what
works.  If I use a full cup, then it comes out very gooey, and 3/4 cup
is a little too dry.  Also, I make this with refrigerated lemonade and
the hottest tap water I can get, but I always use the timer.  The
proper way to do it would be to heat the lemonade and water to 130oF
or so.