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Posts Tagged ‘poppy seed’

by Sarah Steimer

Lemon poppyseed muffins

It was just one of those days where I had one of those cravings. This time, it happened to be for lemon poppy seed muffins. I couldn’t tell you the last time I had one, but I’m so glad I listened to my craving! (P.S. – Not feeling the muffins? Then check out Caitlin’s recipe for lemon poppy seed bread from 2011.)

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by Caitlin Saniga

The heels were the best part — sweet and lemon-tangy — at least when I made the bread. Make sure to poke lots of holes through each loaf before pouring on the lemon syrup. And don't be tempted to unwrap the bread before it's set for 10 or so hours. It gets more moist over time.

Batter:

  • 3 large eggs
  • 1  1/2 teaspoon pure vanilla extract
  • 1/4 cup milk
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  •  1 tablespoon grated lemon zest (from 1 lemon)
  • 3 tablespoons poppy seeds
  • 13 tablespoons unsalted butter, softened

Lemon syrup:

  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/3 cup white sugar

This recipe can make 3 mini-loaves OR 1 big loaf (in an 8"-by-4"-by-2 1/2" pan). If you make the big loaf, bake it for 55-65 minutes, and add a buttered foil tent over the pan after about 30 minutes to prevent browning, if necessary.

Preheat the oven to 350 degrees, and place the oven rack in the center of the oven. Butter and flour the bottom and sides of 3 mini-loaf pans (5″-by-3″-by-2″). Line the bottom of each pan with parchment paper and butter and flour the paper. (This may seem like a lot of prep work, but it pays off when your loaves pop out of the pans cleanly.)

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

In the bowl of an 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 1 minute.  Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition.

Scrape the batter into the prepared pans and bake for about 35 to 45 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

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

When the bread is done, remove from the oven and place on a wire rack. Pierce the hot loaves 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 3 mini-loaves or 1 big loaf.

Recipe: JoyOfBaking.com

*Throughout October, “Justin Loafin” will feature our favorite quick bread recipes for small loaves, large loaves or even muffins. All of the recipes from the guide can be found here. PLUS – make sure you check our archives for previous quick bread recipes.

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