Recipe - Lemon Poppyseed Bread

1 One half Lb Loaf:
1 pack Yeast
3 cup Bread flour
One fourth cup Sugar
1 teaspoon Salt
1 tablespoon Butter
1 Egg
2 teaspoon Lemon rind; dried, grated
One half teaspoon Lemon extract
7 ounce Lemonade; *
One fourth cup Water; very hot
2 teaspoon Poppy Seeds

Throw everything in and press play. I use the white bread setting.

As far as I know, this is an original. It's sized for a 1.5 pound
(R2D2style) Welbilt.

* I know that 7 ounce is a weird measurement, but it seems to be what works.
If I use a full cup, then it comes out very gooey, and Three fourths cup is a little
too dry. Also, I make this with refrigerated lemonade and the hottest tap
water I can get, but I always use the timer. The proper way to do it would
be to heat the lemonade and water to 130oF or so.

From: Patti Beadles patti@hosehead.intel.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe