LEMON POPPY SEED BREAD
- 3 c Shirley J Universal Muffin Mix
- 1⅓ c water
- 2 Tbsp lemon zest (the zest from 2 lemons)
- ⅓ c juice from 2 lemons (about 1/3 cup)
- 1 tsp lemon extract
- 1 Tbsp poppy seeds
Preheat oven to 375 degrees. Combine Shirley J Universal Muffin Mix, lemon extract, lemon juice, and water in a bowl and blend with an electric mixer for 30 seconds on low speed, scrape the sides of the bowl add the lemon zest and poppy seeds and blend for another 30 seconds on medium speed, do not over mix. Divide mixture evenly into 2 well greased 4×8 bread pans, and bake for about 25-30 minutes. To check if the bread is cooked place a toothpick in the middle and remove, if batter is not sticking, the bread is done.