Lemon Poppyseed Bread Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Loaf:,
1 package: Yeast,
3 cup: Bread flour,
1/4 cup: Sugar,
1 tsp: Salt,
1 tbsp: Butter,
1: Egg,
2 tsp: Lemon rind, dried, grated
1/2 tsp: Lemon extract,
7 ounce: Lemonade, *
1/4 cup: Water, very hot
2 tsp: Poppy Seeds,
Directions:
Throw everything in and press play. I use the white bread setting.
As far as I know, this is an original. Its sized for a 1.5 pound
(R2D2-style) Welbilt.
* 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.
>From: Patti Beadles
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Source from luhu.jp
As far as I know, this is an original. Its sized for a 1.5 pound
(R2D2-style) Welbilt.
* 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.
>From: Patti Beadles
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Source from luhu.jp