Poppy Seed Tea Bread for 22 Recipe
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Sour cream adds richness, lemon peel supplies flavor, and poppy seeds lend a bit of crunchy texture. Sliced thin and cut into decorative shapes, this bread could even be served at high tea.
Ingredients
- 3/4 cup milk
- 1/2 cup dairy sour cream
- 1 egg
- 1/4 cup margarine or butter, cut up
- 4 cups bread flour
- 1/3 cup sugar
- 3 tablespoons poppy seed
- 4 teaspoons finely shredded lemon peel
- 1 teaspoon salt
- 1-1/4 teaspoons active dry yeast or bread machine yeast
- Add the ingredients to a 2-pound bread machine according to the manufacturers directions. Select the basic white bread cycle. Makes 22 servings.
- The bread machine pan must have a capacity of 12 cups or more.
- Bake and cool bread. Wrap in foil and place in a large plastic freezer bag or freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator or 2 hours at room temperature. Or, place foil-wrapped frozen bread in a 300 degree F. oven for 25 minutes or just until warm.
- Calories 151, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 16 mg, Sodium 137 mg, Carbohydrate 23 g, Fiber 1 g, Protein 4 g.
- Percent Daily Values are based on a 2,000 calorie diet
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