Spread slices of this bread with butter and serve it alongside other tea breads.
- Prep Time :
- Cook Time :
- Ready Time :
1 hour, 5 min
- 1 tablespoon poppy seeds
- 1/2 cup milk
- 2 cups Stone-Buhr Unbleached Bread Flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 sticks cups unsalted butter, room temperature 1 cup
- 3/4 cup sugar
- 2 eggs
- 1 tablespoon lemon zest finely chopped
Preheat oven to 350°F and butter a 9 by 5-inch loaf pan.
Measure poppy seeds into a small bowl and cover with milk. Set aside.
Sift flour, baking powder and salt together.
Beat butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy. Add eggs one at a time, beating well after each addition.
Add dry ingredients to butter mixture alternating with milk and poppy seed mixture. Begin with dry, add half of the milk, half of remaining dry, remainder of milk and remaining dry ingreidnets. Fold in lemon zest.
Pour batter into prepared pan and bake in the middle of the oven for 45 t0 50 minutes rotating the pan once, halfway through the baking time. The loaf is ready when a skewer inserted in the tallest part comes out clean.
Cool on a rack 10 minutes before removing from pan to cool completely.