Lemon-Poppyseed Bread

Delicious doesn't even begin to describe it.

Poppyseeds have always held a certain allure to me, their flavor so unique and unattainable.  I love the way the hard, tiny specks turn moist and toothsome after a turn in the oven.

The egg I used in this was from a local farmstand. There was only a dozen-container of them left, so the guy manning the cash register left his post to check the henhouse for more eggs. He returned with four and said, in spotty English, "No more." It was a delightful moment, to be so close to the source.

This one egg turned the entire loaf a vibrant yellow.

This is so filling. Maybe it's the variety it adds - I mean, how often do you see poppyseed anything? They used to pop up in everything, (even dressing) or so it would seem, according to older cookbooks.

A must-try with of sunflower butter - perfect for a quick breakfast, and truly one of the best things I have ever eaten.

Deliciously dense crumb and clean, pure taste. Not oily like some quickbreads can be.


Lemon Poppyseed Bread

2 CUPS FLOUR
1 CUP SUGAR
2 TEASPOONS BAKING POWDER
1/2 TEASPOON SALT
1 EGG
1 CUP COCONUT MILK
1/4 CUP SUNFLOWER OIL
ZEST OF ONE LARGE LEMON
JUICE FROM 1/2 A LARGE LEMON (GENEROUS 2 TBSP.)
1 TABLESPOON POPPYSEEDS (GENEROUS)

Heat oven to 350F.
Grease bottom & 1/2 way up the sides of a 8x4-inch loaf pan. 
Stir together the flour, sugar, baking powder, & salt. Make a well in the center; set aside.
Beat egg with a fork. Stir in milk, oil, zest, juice, & poppyseeds. Add all at once to the dry ingredients.
Stir just until moistened (batter will be lumpy).
Pour into prepared pan, smooth top to even.
Bake 50-55 minutes, until just golden & a toothpick comes out clean.
Cool in pan 10-15 minutes and turn out to a rack to cool completely.
Now, the tortuous part: wrap & store overnight before slicing.