Poppy Seed-Lemon Bread

This recipe is especially good with beef dishes.

ONE POUND LOAF PAN

1/4 cups bread flour
1 Tb. sugar
1 Tb. dry milk
1 tsp. salt
1 Tb. butter
2 Tbs. poppy seeds
1 Tb. lemon peel
15/16 cup ( 7-1/2 fl. oz.) water
1 tsp. dry yeast

1-1/2 POUND AND 2 POUND LOAF PAN

3-1/4 cups OR 3-1/2 cups bread flour
2 Tbs. sugar
2 Tbs. dry milk
2 tsp. salt
2 Tbs. butter
3 Tbs. poppy seeds
2 Tbs. lemon peel
(11-1/2 fl. oz.) OR (12 fl. oz.) water
1-1/2 tsp. dry yeast

BASIC BAKE MODE RAPID MODE

NOT RECOMMENDED FOR TIME BAKE.

Note: You can use fresh lemon peel or the dried lemon peel found in the spice department.

JACQUELINE'S COOKBOOK