Light Lemon Poppy Seed Bread

Brighten up your day with a slice of sunshine – this lovely Light Lemon Poppy Seed Bread! Infused with the freshness of lemon zest and juice, this tender bread is perfectly balanced by the subtle crunch of poppy seeds. A delightful treat to share with family and friends, or to simply savor on your own.

Ingredients

• 1 cup warm water
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 large egg
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt
• 1 tablespoon poppy seeds

Instructions

In a large mixing bowl, combine the warm water, sugar, and yeast.

Let it sit for 5-10 minutes until the yeast is activated and frothy.

Add the flour, salt, and softened butter to the bowl.

Mix until a shaggy dough forms.

In a separate bowl, whisk together the egg, lemon juice, lemon zest, and vanilla extract.

Add the Greek yogurt to the egg mixture and whisk until smooth.

Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms.

Knead the dough on a floured surface for 10 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat your oven to 375°F (190°C).

Grease a 9×5-inch loaf pan and set it aside.

Punch down the dough and fold in the poppy seeds.

Shape the dough into a loaf and place it in the prepared loaf pan.

Bake the bread for 40-45 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the oven and let it cool on a wire rack for 10-15 minutes before slicing and serving.

Notes

Make sure the warm water is not too hot, as this can kill the yeast.

Use room temperature ingredients for better results, especially the egg and butter.

Don’t overmix the dough, as this can lead to a dense bread.

Stop mixing as soon as the ingredients come together in a shaggy dough.

The dough will be quite sticky, so be prepared to get your hands dirty when kneading.

Let the dough rise in a warm, draft-free place.

This will help the yeast fermentation process.

If you want a more pronounced lemon flavor, you can increase the amount of lemon juice or add some lemon extract.

The poppy seeds will add a nice texture and flavor to the bread, but you can omit them if you don’t have them on hand.

The bread will keep for up to 3 days at room temperature, or up to 5 days if refrigerated.

You can also freeze it for up to 2 months.

To ensure even baking, rotate the loaf pan halfway through the baking time.

Let the bread cool completely before slicing to prevent crumbling.

Nutrional Value

• Calories: 240
• Total Fat: 8g
• Saturated Fat: 2.5g
• Cholesterol: 20mg
• Sodium: 250mg
• Total Carbohydrates: 37g
• Dietary Fiber: 2g
• Sugars: 10g
• Protein: 5g