Title: Lemon Poppyseed Bread
Categories: Bread machi, Breads
Yield: 16 Servings

1 1/2 Lb Loaf:
1 pk Yeast
3 c Bread flour
1/4 c Sugar
1 ts Salt
1 tb Butter
1 Egg
2 ts Lemon rind; dried, grated
1/2 ts Lemon extract
7 oz Lemonade; *
1/4 c Water; very hot
2 ts 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
(R2D2-style) Welbilt.

* I know that 7 oz is a weird measurement, but it seems to be what works.
If I use a full cup, then it comes out very gooey, and 3/4 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
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe