Poppy Seed Cake Bread
"A bread for brunch"
The texture is soft and the lemon flavor subtle. Can be made in a bread machine using either a basic cycle to completely bake the bread or the dough cycle, finishing the bread as instructed in the shaping, rising and baking directions of the traditional method. Using a fluted kugelhuff or Bundt® pan makes the loaf very attractive.
Makes 1 loaf
(Traditional Method)
Oven 350º
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Ingredients
1 cup Water
2 Tbsp. Butter
1 tsp. Lemon Extract
2 Tbsp. Poppy Seeds
1 Tbsp. Lemon zest (grated lemon rind)
1 cup White or Yellow Cake Mix
2 1/2 cups Bread Flour
1 1/2 tsp SAF Gourmet Perfect Rise Yeast
Powdered Sugar Glaze:
1 cup Powdered Sugar
1 Tbsp. Lemon Juice
1 tsp. Lemon Zest
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In mixing bowl, combine yeast and 1 cup bread flour. Heat water and butter to 120º to 130ºF; add to dry mixture. Beat 2 to 3 minutes on medium speed. Add lemon extract, poppy seeds, lemon zest and cake flour; beat 1 minute. By hand, stir in enough remaining bread flour to make a soft dough. Knead on floured surface about 5 minutes. Use additional bread flour if necessary.
Rising, Shaping and Baking
Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface. Roll or pat into a 10-inch circle. Poke a hole in center of circle. Press dough into greased Bundt® or tube pan. Cover; let rise until indentation remains after lightly touching. Bake in preheated 350ºF oven 40 to 45 minutes. Let set 10 minutes in pan. Invert onto rack; remove pan; cool. If desired, drizzle with Powdered Sugar Glaze
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