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

3 One fourth cup Allpurpose flour
1 Egg
4 Egg whites
1 One half cup Nonfat milk
2 One fourth cup Sugar
One half teaspoon Salt
1 One half teaspoon Baking powder
One half cup Canola oil
One half cup Applesauce; (or plain lowfat
yogurt)
2 tablespoon Poppy seeds
1 teaspoon Vanilla extract
4 tablespoon Grated lemon zest
1 teaspoon Fresh lemon juice

GLAZE
1/3 cup Powdered sugar
2 teaspoon Fresh lemon juice
One half teaspoon Nonfat milk
2 teaspoon Grated lemon zest

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:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: B: Orcas Hotel, Orcas Island, Wash.