Low-Fat Lemon Poppyseed Bread (San Juan Islands)

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Low-Fat Lemon Poppyseed Bread (San Juan Islands) Ingredients

3 1/4 c All-purpose flour	2 tb Poppy seeds
1 Egg	1 ts Vanilla extract
4 Egg whites	4 tb Grated lemon zest
1 1/2 c Nonfat milk	1 ts Fresh lemon juice
2 1/4 c Sugar	GLAZE
1/2 ts Salt	1/3 c Powdered sugar
1 1/2 ts Baking powder	2 ts Fresh lemon juice
1/2 c Canola oil	1/2 ts Nonfat milk
1/2 c Applesauce; (or plain lowfat	2 ts Grated lemon zest

Instructions for Low-Fat Lemon Poppyseed Bread (San Juan Islands)

Preheat oven to 350 degrees. Grease and flour or line with parchment, three 5 x 9 inch loaf pans. Place flour, egg, egg whites, milk, sugar, salt, baking powder, canola oil and applesauce or yogurt in a large mixing bowl and mix until smooth. Add poppy seeds, vanilla extract, lemon zest and juice and mix. Glaze: Whisk ingredients until smooth. Drizzle mixture over the loaves while still warm and in the pan. Note: Makes three rich, moist, heavy loaves (about 7 thick slices per loaf). These do not keep well unless wrapped air tight after cooling. Do not slice until ready to use. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams Recipe by: B: Orcas Hotel, Orcas Island, Wash.

Main Ingredient: GrainsCuisine: Uncategorized