Lemon Poppy Seed is one of my favourite quick bread combinations. Over the last few months of social distancing, I got the biggest kick out of how many people were playing around with sour dough. It’s really not easy to work with, takes constant attention and continues to grow if you don’t use it up. All of a sudden, people were finding science projects exploding in their fridges from their sour dough.
My girlfriend shared a version of this recipe that had already been altered from the original. It’s an easy way to use up some of your extra sour dough starter that doesn’t involve the long proof time regular sour dough bread requires. This is my spin.
LEMON POPPY SEED SOURDOUGH LOAF
- 1½ cup whole milk
- 1 tablespoon lemon juice
- 1 cup white sugar
- 3 tablespoons lemon zest
- 2 cups all-purpose flour, spooned in and leveled off
- 1 tablespoon baking soda
- 1 teaspoon salt
- 3 tablespoons blue poppy seeds
- 2 tablespoons honey
- 1 cup sourdough starter
- 3 eggs
- 1 cup butter, melted
- 1 teaspoon pure vanilla
THE STEPS:
- Preheat oven to 350*F. Grease and flour 2 – 4 cup loaf pans
- Combine the milk and lemon juice and set aside for 5 minutes.
- In a large bowl, mix the sugar and lemon zest together with your fingers until well mixed . It will be crumbly.
- Add flour, baking soda, salt, and poppy seeds to the sugar and lemon mixture and stir until thoroughly combined.
- In the bowl of your stand mixer, blend together the milk, honey, starter, eggs, butter, and vanilla.
- Add the wet ingredients to the dry and blend until smooth.
- Pour the batter into the prepared loaf pans. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 20 minutes before inverting onto a wire rack to finish cooling.
THE LOVE: Don’t skimp on the lemon zest or your loaves will be a bit flat tasting.
Stay safe. XO
