A woman I know from church was cleaning out her mom's house and, knowing I like to cook, gave me a huge stack of old Taste of Home magazines. At first I paused - the covers were a bit 80's-country-cooking, and many of the dishes seemed heavily laden with mayonnaise. But I decided to go through them because you just never know where the gems are.And now I have a big stack of ripped-out pages of recipes to try, and I've only gone through half the magazines. I've given the rejects to the girls for cutting and collage-making and they love it. And I will be working my way through the rest.
One of the magazines has the occasional bread machine feature so you know I'm all over that. Always looking to expand my options with that gift-from-heaven appliance. Let me just say that even if the bread in this post were crap, which it is NOT, it was all worth it for the discovery of Nutmeg Butter, which would be great on anything I can think of. It's the new best friend of my morning toast.
But in addition, this yeasted version of lemon poppy seed bread is genius! Slightly sweet, slightly lemony, it would be delicious to accompany either sweet or savory dishes or of course on its own. I just love throwing everything in and getting a loaf of bread 3 hours later. Especially a loaf like this one.
Yeasted Lemon Poppy Seed Bread3/4 cup water (70 to 80 degrees)
1 egg
3 T lemon juice
3 T butter, softened
3 T sugar
1 T grated lemon peel (about 1 lemon)
3/4 tsp salt
3 cups bread flour
2 T poppy seeds
1/4 tsp ground nutmeg
2 1/4 tsp active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer (mine says liquids first; dry on top.) Select basic bread setting. Choose crust color and loaf size if available (this is a 1.5 lb loaf.) Bake according to machine directions (check dough after 5 minutes of mixing; add 1 to 2 T of water or flour if needed.) Push Start!
Nutmeg Butter
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/4 tsp ground nutmeg
In a small mixing bowl, combine butter, sugar and nutmeg; beat until blended. Allow to sit at room temperature if serving soon; if not, refrigerate until serving.
Recipe from Taste of Home Quick Cooking, May/June 2002 
5 comments:
what's specific about bread flour? think this would work as well with unbleached all-purpose flour?
Bread flour has about 12% protein which makes it stronger for bread than all-purpose which has about 10% protein (except King Arthur which has almost as much as bread flour.) But if you use all-purpose it will still be good bread - go for it.
awesome, we're going to try this tomorrow, it looks amazing.
i didn't want to have to go to the store, but now a quest for poppy seeds will propel me there!
YUM!
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