Lemon—Poppy Seed Bread

The aromatic poppy seed is a favorite crunchy addition to quick breads. In specialty stores yon may find Dutch blue poppy seeds, the highest in quality and very sweet. Store poppy seeds in the freezer to prevent rancidity because, like nuts, they have a high oil content. Lemon[[[mdash.gif]]]Poppy Seed Bread is completely addictive, so you may want to double the recipe.

 

Makes one 9-by-5-inch loaf

 

3	tablespoons fresh poppy seeds
½	cup milk
5	tablespoons unsalted butter, at room temperature
1	cup sugar
2	large eggs
1½	cups unbleached all-purpose flour
1	teaspoon baking powder
	Grated zest of 2 lemons
¼	teaspoon salt

Lemon Syrup

¼	cup sugar
¼	cup fresh lemon juice

1. In a small bowl, combine the poppy seeds and milk. Let stand for 1 hour to macerate and meld flavors.
2. Preheat the oven to 325 °F. Grease a 9-by-5-inch loaf pan or spray it with cooking spray. Using an electric mixer, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Combine the flour, baking powder, lemon zest, and salt in a small bowl. Add the dry ingredients to the creamed mixture in three equal portions, alternating with the poppy seed milk. Beat just until smooth.
3. Pour the batter into the prepared loaf pan and bake in the center of the oven until golden brown and a cake tester inserted into the center of the loaf comes out clean, about 55 to 65 minutes. Place the loaf, still in its pan, on a rack to cool.
4. About 10 minutes before the bread is finished baking, make the Lemon Syrup: Combine the sugar and lemon juice in a small saucepan. Place over low heat just until the sugar dissolves.
5. Pierce the hot loaf about a dozen times to the bottom with a bamboo skewer, toothpick, or metal cake tester. Immediately pour the hot Lemon Syrup over the loaf. Cool for 30 minutes before turning it out of the pan onto a rack, then turning it right side up to cool completely. Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.

Variation: Lemon—Poppy Seed Bread with Saffron

Add ⅛ teaspoon powdered saffron to the milk in Step 1. Continue to mix the batter, bake, and glaze as instructed.