By Penny Padgett
Bread:
3 tbsp fresh poppy seeds
1/2 cup milk
5 tbsp unsalted butter, at room temperature
1 cup sugar
2 eggs
1-1/2 cups unbleached all-purpose flour
1 tsp baking powder
grated zest of 2 lemons
1/4 tsp salt
Lemon syrup:
1/4 cup sugar + 1/4 cup fresh lemon juice
(I interpret "fresh" to mean "not rancid." I suppose if you could get real, fresh poppy seeds, they would be even better.)
In a small bowl or measuring cup, combine milk and poppy seeds. Let stand one hour.
Preheat oven to 325°F. and grease a 9"x5" loaf pan.
Cream butter and sugar. Add eggs one at a time, beating well after each. Combine flour, baking powder, lemon zest, and salt in small bowl. Add dry ingredients to creamed mixture in three equal portions, alternating with poppy seed milk. Beat until just smooth.
Pour into prepared loaf pan. Bake in center of preheated oven for 55-65 minutes, until loaf is golden brown and a cake tester inserted in center comes out clean. Place loaf, in pan, on cooling rack.
Make lemon syrup: combine sugar and lemon juice in small saucepan and heat just until sugar dissolves.
Pierce hot loaf about 12 times with bamboo skewer or cake tester. Immediately pour hot syrup over loaf. Cool 30 minutes; turn out of pan onto rack to cool completely. Wrap tightly in plastic wrap and let stand overnight at room temperature before serving.
Note: I skipped the poppy seeds.
posted by June
(12/24/99)
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