Lemony Poppy Seed Quick Bread

Thank goodness: Lemony Poppy Seed Bread

Thank goodness for Americans. They invented quick breads, after inventing baking powder, back in the nineteenth century. I guess they knew our twenty-first century lives would be too busy with our computers, phones, and other time-saving devices to make traditional slow breads.

However, before the Americans got around to inventing baking powder, a British man, Henry Jones, invented self-rising flour, except he called it self-raising flour. (He probably invented it in a laBORatry too.)

So, thank goodness for Henry Jones, whose self-raising flour is perfect for eggless quick breads. You can also use regular flour (plain, or all-purpose) with 2 teaspoons of baking powder plus another pinch of salt. Unless you have lots of self-rising flour to use up from the last thing you made.

In another lesson we'll discuss the history of lemons and poppy seeds. For now, here's a recipe for Lemon and Poppy Seed Quick Bread.

Lemony Poppy Seed Quick Bread

¼ cup ground flaxseed
½ cup water
1 ½ cups self-rising flour
¼ teaspoon salt
¼ cup poppy seeds
¾ cup sugar
¼ cup vegetable oil
juice and zest of 1 lemon (2-3 tablespoons)
1 teaspoon lemon extract
¼ cup non-dairy milk

In a small bowl or measuring cup combine flaxseed and water. Whisk with a small whisk or spoon; set aside. In a medium sized bowl, combine flour, salt, poppy seeds, and sugar. Set aside.

Juice the lemon and remove the zest. Add the wet ingredients to the dry ingredients in the bowl: flax mixture, oil, lemon juice and zest, lemon extract, and non-dairy milk. Stir until combined.

The mixture will be thick. (Add more non-dairy milk if necessary.) Place in a greased loaf pan. Bake at 350F/180C for 40 minutes or until a wooden skewer inserted in the loaf comes out dry.

Make the lemon glaze: Stir ¼ cup sifted confectioner’s sugar (powdered or icing sugar) and 2 tablespoons lemon juice in a small bowl.

With a wooden skewer, poke holes in the top of the warm bread. Pour the lemon glaze over the holes. Let cool before removing from the pan, about 15 minutes. Slice and serve.

Comments

[VeggieGirl]

I had no idea that quickbreads had such an interesting history! Thank you for sharing it! And thank you for sharing this scrumptious recipe for Lemony Poppy Seed Quick Bread :0)

[jessica~]

This looks delicious!