Lemon Poppy Seed Bread

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Slice this bread, spread with butter and serve with other tea breads.
Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 1 loaf


    • 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.
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