Lemon Poppy Seed Bread
| Slice this bread, spread with butter and serve with other tea breads. |
| 1 tbsp poppy seeds |
| 1/2 cup milk |
| 2 cups sifted Stone-Buhr unbleached bread flour |
| 1 tbsp baking powder |
| 1 tsp salt |
| 1 cup shortening |
| 3/4 cup sugar |
| 2 eggs |
| 1 tbsp grated lemon rind |
Combine poppy seeds and milk; set aside. Sift dry ingredients. Cream shortening and gradually add sugar. Add eggs one at a time, beating well after each. Add dry ingredients alternately with milk mixture. Stir in lemon rind. Pour into greased 9 x 5-inch loaf pan. Bake at 350 degrees for 45 to 50 minutes or until done. Remove from pan and cool on wire rack. Makes 1 loaf. |
