Sunday, March 31, 2013

Lemon Poppy Seed Sweet Bread for #SundaySupper

We are all about citrus this #SundaySupper!  Our host for this Easter Sunday is the delightful Jen from Juanita’s Cocina and, like me, she would choose lemony desserts over chocolate ones.  Because we are special like that.  When I read the theme for this week, I knew I wanted to bake bread because I am still in Providence visiting my daughters and I can buy fresh yeast at the neighborhood market.  I just love that stuff!  I’ve called this sweet bread because it’s got some sugar, but it’s not cinnamon-roll-sweet-dough sweet, if you know what I mean.  The sugar is just enough to offset the tart lemon juice and zest.  This loaf is delicious with a smear of butter or to accompany a wedge of goats’ cheese.  I wish I could bottle the aroma as it bakes.

1 packet (1/4oz or 7g) active dry yeast or .6oz or 17g cube fresh yeast
3 tablespoons plus 1 teaspoon sugar
3/4 cup or 180ml very warm water
1 teaspoon vanilla extract
3 cups or 375g flour
1 egg plus 1 yolk (We’ll use the white to glaze before baking.)
3 tablespoons lemon juice
1/4 cup or 60g butter, melted then cooled
Grated zest from 1 large lemon
2 tablespoons poppy seeds plus extra for sprinkling, if desired

Put yeast in a large mixing bowl with 1 teaspoon sugar and pour in the warm water. Let stand until foamy, about 5 minutes, then add in the vanilla. (If yeast doesn't foam, discard and start over with new yeast.)

Nice and foamy.  The brown is from the vanilla.

Add in one-third of the flour and the rest of the sugar.  Mix well.

Divide your second egg and save the white in a small bowl.  Add the melted butter, the other whole egg plus the yolk to the batter.  Mix well.

Then add the lemon juice and lemon zest and poppy seeds and mix again.

Add in the last two cups of flour, one at a time, mixing with each addition.

When the dough gets too stiff to use a spoon, turn it out onto the counter top and mix by hand.

Continue kneading until the dough is elastic and supple.

Put in a greased bowl (use butter or canola oil) and let rise in a warm, draft-free place until doubled in bulk, 30 minutes - 1 hour.

Before rising.

After the first rise.
Punch down and divide in half.

Make two sausage shaped rolls with the dough and then twist them together.

Tuck the ends under.

Put your loaf on a greased baking sheet.  Allow to rise again in a warm place until almost doubled – another 30 minutes – 1 hour.   I set mine on top of the oven because I had vegetables roasting in it for dinner.  If you don’t already have something cooking in our oven, when the time is almost up, preheat your oven to 350°F or 180°C.

Whisk your egg white with a fork or small whisk and brush it on the loaf with a pastry brush or clean paint brush.  Sprinkle with extra poppy seeds if desired.  I know it looks like the poppy seeds are showing and extra wouldn't be necessary, but somehow when they bake, the inside ones don't show as much.

Bake your loaf in the preheated oven about 30 minutes or until it is golden brown and sounds hollow when you thump it.


As you read this, I will be high above you, winging my way back to Dubai, leaving my baby girls behind.  I am sad thinking about it since I won't see them again till graduation time in June. I wish you all many blessings for Easter.  Please pray for traveling mercies, if you are so inclined. 

And make sure to have a look at all the fabulous citrusy recipes the Sunday Supper group have made for you today!

Sunday Supper Movement

Better with Citrus Breakfasts:
Orange Ricotta Pancakes from Gotta Get Baked

Big On Citrus Breads & Condiments:
Honey Lime Dressing from Ruffles & Truffles
Lemon Poppyseed Sweet Bread from Food Lust People Love
Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
Moroccan Preserved Lemons from MarocMama

Make You Pucker Salads, Sides, & Main Dishes:
Ceviche from Cookistry
Cilantro Lime Rice from Crazy Foodie Stunts
Citrus Ginger Chicken from Kudos Kitchen
Easy Indian Lemon Chicken from Soni’s Food
Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
Orange Chicken from Cindy’s Recipes and Writings
Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz

Sour Citrusy Sweets & Desserts:
Blood Orange Sorbet from My Cute Bride
Broiled Oranges with Toasted Coconut from Neighborfood
Clementine Curd from Small Wallet Big Appetite
Creamsicle Cupcakes from The Meltaways
Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
Fresh Lemon Mousse from Comfy Cuisine
Frozen Lemon Dessert from Gourmet Drizzles
Gluten Free Orange Pound Cake from Simply Gourmet
Honey and Lemon Cake from Happy Baking Days
Key Lime Biscotti from Juanita’s Cocina
Key Lime Cheesecake from Flour on My Face
Key Lime Cookie Bars from Supper for a Steal
Key Lime Truffles from What Smells So Good?
Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
Lemon Coconut Cinnamon Rolls from Chocolate Moosey
Lemon Cookies from Basic N Delicious
Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
Lemon Layer Cake from Crispy Bits & Burnt Ends
Lemon Ricotta Cake from The Urban Mrs.
Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
Mini Meyer Lemon Pies from Cravings of a Lunatic
Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
Omiyage California Citrus Cake from Ninja Baking
Orange Cake with Orange Syrup from The Lovely Pantry
Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
Pink Lemonade Pound Cake from In the Kitchen with KP
Sugar-Free Lemon Meringue Pie from Webicurean
Tarte au Citron from That Skinny Chick Can Bake

Sour Sips & Drinks:
{DIY} Arancello and Limoncello from girlichef
Orange Creamsicle Smoothies from Mama.Mommy.Mom

Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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  1. A lemon poppy seed loaf right out the pages of Saveur! But, with your detailed instructions, Stacy, I am hopeful that maybe this Ninja Baker could actually make this beautiful bread =)

  2. I've never seen fresh yeast! I neeeeed that! And I need this bread! So gorgeous! Pinned!

  3. What a pretty bread. I bet it tastes amazing too.

  4. I've never had a lemon bread before. It sounds nice and with just the right amount of sweetness to go with the lemon flavor. Great recipe!

  5. My favorite cake flavors in a bread. You outdid yourself with this recipe Stacy! I´ll be making it very soon!

  6. Amazing! Love the step by step pictures too.

  7. Yummmm...lemon poppy seed! I love the twisted bread. It looks amazing!

  8. I bet this would go amazing with some fresh goats cheese. I love the way you twisted it, it looks simple to do and yet made the bread look so fancy

  9. Lemons and poppy seeds belong together and in the form of a sweet bread? I'm in.

  10. You sound like my daughter (and apparently my grandson) - they will pass chocolate in favor of lemon each time. I was truly surprised when Rocket chose lemon...there's still time to convert him! This bread looks so delicious! It looks so light and fluffy - and you make it look so easy. Ha!

  11. Beautiful! Seeing your process pictures makes me really miss kneading bread. After my husband's diagnosis with celiac diseases I haven't made "real" bread. I used to be annoyed by the process but strangely I miss it now. Maybe I'll have to buy some regular flour to give it a go again.

  12. Your bread is beautiful! I love all the step by step photos -- really makes me want to get in and bake some real bread (as opposed to a quick bread)!

  13. Sounds delicious! Love the beautiful braid you got.

  14. I love this idea! Lemon poppyseed anything is awesome in my book

  15. You do need fresh yeast, Jen! It's the best! Or maybe I just think so because it's so hard to find. :) Thanks for hosting and thanks for pinning!

  16. You can make it, Kim! I don't really know why folks are so scared of bread. Even if you screw up, it's still delicious. :)

  17. Let's just say that it was gone in a heartbeat, Lane. My younger daughter had a little tiny piece left for breakfast the next day and that was all.

  18. It was lovely, Renee, with just the right amount of lemon and sweetness. I will definitely make this again. Thank you!

  19. Thank you, Paula! I was pretty pleased and it disappeared quickly, which is a better gauge of deliciousness.

  20. Thank you, Sherron. My goal is to make getting in the kitchen less intimidating. Not that you need that encouragement!

  21. I suck at braiding bread but I can twist! Thank you, Katie.

  22. As I just said to Katie (below) braiding is not my thing, although perhaps I just need practice :) but anyone can twist two pieces together and tuck the ends under. And it does look so fancy! We ate this after dinner with some aged goats' cheese but it would definitely go nicely with fresh, Laura.

  23. I was pleased with how it turned out, Susan. If you wanted a really sweet bread, you could certainly add more sugar. And perhaps a lemon glaze. :)

  24. If we are talking really dark chocolate, then I'm torn. But milk chocolate vs. lemon? Lemon wins every time. You leave that boy alone! He is adorable and his taste buds are headed in a great direction. As for the bread, it really is easy! Give it a try, Kelli!

  25. I haven't done any non-gluten baking, Amanda, so I didn't realize that kneading wasn't necessary. How silly of me though, since the kneading is to allow the glutens to develop. Duh! Make yourself one loaf, just for fun. I have found that bread freezes pretty well too so you could always slice it and freeze the loaf, toasting a slice at a time when you wanted one. I have a friend who always did that and she called it portion control. :)

  26. I do quick breads too, Anne, and I love them, but sometimes you just want the texture of yeast bread. I have a couple of quite easy ones on the blog that you might enjoy. Thanks for your kind words!

  27. Am I allowed to call a twist a braid? Because then I can totally braid dough. :) Thanks for your kind words, Carla!

  28. Mine too, Sarah! Usually in cakes or muffins though but it was lovely with just a little added sweetness.

  29. This is absolutely wonderful. I can just smell it, and I've got butter ready to swipe across it.

  30. Oh my goodness... what a beautiful sweet bread and what a great idea to use goat cheese... one of my favorites!

  31. I love lemon and poppy seed. Never had it in a bread. Your bread looks gorgeous. I hope you had an neventful trip!

  32. It smelled heavenly baking, Kim. But then again, what bread doesn't?

  33. Thanks, Isabel! One of my guests brought the cheese and we were so glad he did!

  34. I never had either, Arlene, but it just seemed like the right thing to try. So glad I did! Aside from a quick jog through Heathrow airport and being the last one on my flight as it closed, it went smoothly! Thank you for your kind words!

  35. I will - very soon. I'm getting much less fearful of bread and the making of it!

  36. Stacy, I would gobble up this beautiful loaf of bread in no time flat. I'd have never thought to put lemon and poppy seed in bread - what a fabulous idea! I wish I had fresh yeast to use. I should do a search and see if I can find it in Vancouver. I hope you had a wonderful visit with your daughters!

  37. Seems like a few places in Vancouver sell fresh yeast, Nancy. Do you have a La Baguette nearby? Or from another search thread, there are a few suggestions. Alternatively, dry yeast works too. I had a lovely visit but it is good to be home again too. Thank you for your kind words!

  38. Aww, thanks for the links, Stacy! You're such a sweetheart. There IS a La Baguette in Vancouver - it's on Granville Island. I'm getting excited now, lol.

  39. Do let me know how it turns out! When I was in Providence last year, I made this easy loaf, which we adored. In case you get carried away with your fresh yeast. :)

  40. Lucky you with the fresh yeast! What a gorgeous, yummy loaf...I love the twist!!!

  41. Lemon poppy seed bread sounds so good, Stacy!

  42. Such a beautiful bread! I very much like how you show every step to make this beautiful bread! ~ Bea @ The Not So Cheesy Kitchen {Galactosemia in PDX}

  43. Thanks, Liz! I only wish I knew somewhere to buy it where I live. I could do with fresh yeast year round!

  44. Thanks, Bea! I was so pleased with how it turned out.

  45. What a lovely bread! Thank you for the beautiful recipe and instructions. Also, I made my way over to your bio page and saw that you also have a Boxer... aren't they the best? Thanks again for a great post!

  46. Boxers are the best! I had two growing up and the one on my About page is the third of our married years. There is no better family dog or loyal companion. Thank you for your kind words!

  47. Stacy, I absolutely love this bread! Going to give this one a try! beautiful!

  48. Yummm ! Looks and sounds delish !!


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