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Lemon Poppy Seed Bread
A familiar lemon poppyseed flavor but with the texture of a yeast bread.
2 large loaves or 8 small loaves
45 to 50 minutes
1-1/3 cups warm water (100° to 110°F)
2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
7 to 7-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1 package (3.4 ounces) instant lemon pudding
1-1/2 tablespoons poppy seed
1 cup milk
1/4 cup butter OR margarine
1-1/2 teaspoons lemon extract
1/4 cup butter OR margarine, softened
1/2 package (4 ounces) cream cheese, softened
1/4 cup powdered sugar
1/4 teaspoon lemon extract
Combine water and yeast in a small bowl. Set aside for 5 minutes.
Combine 3 cups flour, sugar, salt, lemon pudding mix and poppy seeds in a large mixer bowl. Heat milk and butter until warm (100° to 110°F). Add yeast mixture, milk mixture, eggs and lemon extract to mixer bowl. Beat on low for 30 seconds; increase speed to medium and beat for 3 minutes.
Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour. Punch down dough and divide in two. Roll or shape each into a loaf. Place in two greased 9 x 5-inch or eight 5-1/2 x 3-inch loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 350°F for 45 to 50 minutes or 30 to 35 minutes for small loaves. If loaves are getting too brown, cover with foil. Remove loaves from pans and let cool on wire rack.
Combine Lemon Spread ingredients in a small bowl; serve with bread.
Chocolate-Cinnamon Variation - Replace lemon pudding with the same amount of instant chocolate pudding, lemon extract with the same amount of vanilla extract and poppy seeds with 1 tablespoon ground cinnamon.