Ingredients
For the bread:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
3/4 teaspoons pink sea salt
3/4 cup raw cane sugar
1/2 cup vegetable oil
2 eggs
Juice & zest of 2 lemons
1/2 cup sourdough discard
3/4 cup milk of choice
2 teaspoons poppy seeds
For the lemon glaze:
1/2 cup powdered sugar
1 tablespoon lemon juice
Milk of choice to consistency you like
Instructions
Preheat your oven to 350 degrees. Line the bottom of a bread loaf pan with parchment paper. Set aside. In a medium sized mixing bowl, sift together the dry ingredients (except poppyseeds). In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients along with the poppy seeds. Fold the wet into the dry ingredients until just combined. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick comes out clean. Allow the loaf to cool on a wire rack before adding the glaze. Mix the powdered together with the lemon juice and milk until smooth and there are no lumps. For a thinner consistency, add more lemon juice. Pour the glaze over the loaf.
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