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| Lemony and buttery is how I would describe this delicious Lemon Poppy SeedBread. Brushing the baked bread, while still hot from the oven, with a sugarylemon glaze makes all the difference. The glaze adds a nice citrus flavor andpermeates the bread to make it tender and moist so it will keep for days. This Lemon Poppy Seed Bread is like a pound cake. It has a good buttery sweet flavor, offset by the tanginess of the lemon glaze. Lemons have the ability to bring out the best in baked goods. For this recipe we are using both the outer yellow skin (zest) of the lemon, plus its juice. The grated lemon zest (the outer yellow skin) is added to the batter, and this is actually where the lemon hides most of its flavor. Since we are grating the outer skin of the lemon I try to buy organic for some commercially grown lemons are sprayed with insecticides. But, either way, it is good practice to always wash your lemons thoroughly, that means with soap and water, before using.Another addition to this Lemon Poppy Seed Bread bread is black poppy seeds. They look lovely dotting the bread and add a delightful crunch. (You can adjust the amount of poppy seeds to your own personal taste.) Some people cannot easily digest poppy seeds, so to help with this problem you can first soften the seeds by soaking them in the milk (called for the in recipe) for at least 30 minutes before making the batter. Now, poppy seeds are the kidney-shaped, tiny ripe black seeds of the opium poppy plant and Tom Stobbart in his 'The Cook's Encyclopedia' describes their flavor as "pleasantly nutty, a little like sesame seeds, and perhaps rather nicer". Although around the world they are used in both sweet and savory dishes, here in North America poppy seeds are used mainly in cakes, cookies, and breads. | |
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