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Lemon Poppy Seed Breads

 

 

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Absolute Beautiful I
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Lemon Poppy Seed Breads
Gourmet
December 1990

2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup poppy seeds
2 sticks (1 cup) unsalted
butter, softened
1 1/4 cups sugar
1 tablespoon plus 1 teaspoon
freshly grated lemon zest
1 1/2 teaspoons vanilla extract
3 large eggs
1/3 cup milk

For the syrup:
1/2 cup fresh lemon juice
1/2 cup sugar

Into a bowl sift together the flour, baking powder, and salt and stir in the poppy seeds. In a large bowl with an electric mixer cream the butter with
the sugar and beat in the zest and the vanilla. Beat in the eggs, one at a
time, and the milk and beat the mixture until it is combined well. Add the
flour mixture and beat the batter until it is just combined. Divide the batter among 4 buttered and floured loaf pans, each 5 3/4-by-3 1/4-by-2 inches,
and bake the breads in the middle of a preheated 350-degree F. oven for
40 to 45 minutes, or until a tester comes out clean.

Make the syrup while the breads are baking
: In a small saucepan
combine the lemon juice and sugar, bring the mixture to a boil, stirring
until the sugar is dissolved, and keep the syrup warm.
Poke the tops of the breads immediately all over with a skewer, brush
them with some of the syrup, and let the breads cool in the pans on a
rack for 5 minutes. Invert the breads onto the rack and poke all sides
of them all over with the skewer. Brush the breads with the remaining
syrup and let them cool, right sides up. Wrap the breads in plastic wrap
and foil and let them stand overnight. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Makes 4 small loaves.


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