Lemon-Poppy Seed Tea Bread

Okay. Confession time. I'd started five blog posts over the last 40 minutes and just knew I couldn't finish them. They're not ready. The stories haven't finished playing themselves out. We'll have to get back to those later. By the way, the picture to the right has nothing to do with anything. I got tired of looking at the pic of me. So I put this one up. The scene is from a place where we went camping up in the mountains. Like I said, has nothing to do with anything.

I had also wanted to post chapter 2 of Love's Gamble. Not happening this weekend. We're celebrating my dad tomorrow, and my husband on Sunday for Father's Day. Happy Father's Day to all you dads out there. We appreciate you!

So...I'm wimping out on you, and instead, offering you my Lemon-Poppy Seed Tea Bread recipe. I made two loaves for my dad, who loves nearly all things lemon with a tad bit of sweet to it also. Was on a bit of a time crunch, so I don't have pics with the recipe this time, but I'll get better at posting recipes with pics after we've been doing this together for a while. Hey, I'm lucky to remember to preheat the oven, LOL.

I hope you'll forgive me for keeping you hanging these last few days. And, thank you for coming back.

Lemon-Poppy Seed Bread
. .
1 1/2 Tbsp fresh poppy seeds
1/2 cup milk
--Soak poppy seeds in milk for an hour
. . .
5 Tbsp unsalted butter, room temperature
1 cup sugar
1/2 tsp lemon extract or 2 tsp lemon juice
2 eggs
--Beat butter and sugar for 3 minutes in a large mixing bowl w/an electric mixer. Add lemon juice or lemon extract and beat in. Beat in one egg at a time.
. . .
1 1/2 cups all-purpose flour
1 tsp baking powder
Grated zest of 2 lemons
1/4 tsp salt (omit if your butter is salted)
--Mix dry ingredients, then add to the creamed mixture in three equal portions, alternating with the poppy seed milk. Beat just until smooth.
Pour the batter into a greased 9x5 inch pan and bake for 50-55 minutes, or until a toothpick comes out clean from the center of the loaf. Let loaf cool in the pan, on a wire rack for 30 minutes, then turn out onto a rack to cool completely. To store, use plastic wrap and store at room temperature or in the fridge.
. .
Let's meet back here again Monday. Bring your favorite beverage and breakfast if you'd like. We'll have some fun.

Have a great weekend!


Carly Kendall said...

Wow, that bread looks really good! I'll have to try it one of these days. I love that picture you posted from your camping trip. I could sit there all day. I'm really enjoying your blog, it's one of my favorite places to visit. Have a great weekend!

Tea said...

This bread looks delicious. Thanks. I am going to print out recipe.