Lemon Poppy Seed Bread
Portion Size: 1 slice
Ingredients: Yields: 2 loaves
| Ingredients | Notes: |
| 1 (18.25 ounce) package lemon cake mix | |
| 4 eggs | |
| 1/2 cup vegetable oil | |
| 1 (3 ounce) package instant lemon pudding mix | Can use sugar free/fat free |
| 1 cup water | |
| 1/4 cup poppy seeds |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8×4 inch loaf pans. | |
| 2 | In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. | |
| 3 | Spread batter into two greased 8×4 inch loaf pans. | |
| 4 | Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean. | |
| 5 | Remove from loaf pans and cool on wire racks. | |
| 6 | Let cool for 5 minutes, slice, and serve. | Store in air tight container for up to 72 hours. May freeze for up to 30 days |
Posted in Bread Recipes, Breads//Biscuits/Muffins
