Low-fat lemon poppyseed bread (san juan islands)

1 Servings

Ingredients

Quantity Ingredient
3¼ cup All-purpose flour
1 Egg
4 Egg whites
1½ cup Nonfat milk
2¼ cup Sugar
½ teaspoon Salt
1½ teaspoon Baking powder
½ cup Canola oil
½ cup Applesauce; (or plain lowfat yogurt)
2 tablespoons Poppy seeds
1 teaspoon Vanilla extract
4 tablespoons Grated lemon zest
1 teaspoon Fresh lemon juice
⅓ cup Powdered sugar
2 teaspoons Fresh lemon juice
½ teaspoon Nonfat milk
2 teaspoons Grated lemon zest

Directions

GLAZE

Preheat oven to 350 degrees.

Grease and flour or line with parchment, three 5 x 9 inch loaf pans.

Place flour, egg, egg whites, milk, sugar, salt, baking powder, canola oil and applesauce or yogurt in a large mixing bowl and mix until smooth. Add poppy seeds, vanilla extract, lemon zest and juice and mix.

Glaze: Whisk ingredients until smooth. Drizzle mixture over the loaves while still warm and in the pan.

Note: Makes three rich, moist, heavy loaves (about 7 thick slices per loaf). These do not keep well unless wrapped air tight after cooling. Do not slice until ready to use.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: B: Orcas Hotel, Orcas Island, Wash.

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