Lemon and Poppy Seed Bread

I do not use my bread machine often enough, preferring always to mix the bread dough in the stand mixer. But on those days when I do use the bread machine, it is only to mix the dough, the final shaping is done in a standard loaf pan, and the baking is done in the oven. I do not like the shape of my bread machine pan, it is sort of a large square, yet not quite a square, nor a rectangle, rather an odd shape to me. So the baking is always done in the oven instead.

As with almost all bread machine recipes, it is very straightforward and easy. I did add about 1/2 cup of bread flour as the dough was rather sticky.  I reduced the salt slightly to a scant 1/2 teaspoon as this is a small loaf. After the first rise, I remove the dough, pat it out to a rectangle and roll in up to the length of the loaf pan. Place the dough in the greased loaf pan, cover with greased cling wrap and leave to rise until amost doubled in size. Remove the cling wrap and bake in the preheated oven at 180F for about 35 to 40 minutes, or until golden brown, taking care to tent the top with foil if it is browning too quickly.

The bread is soft with nice lemony crumb and a light crunch from the poppy seed. Just like a lemon and poppy seed cake, but in bread form. Especially good when toasted and spread with salted butter and jam. Lovely bread indeed!

The recipes comes with measurements for a 1-pound, 1-1/2-pounds and 2 pounds loaf. I've made the 1-pound loaf as per the recipe below.

Lemon and Poppy Seed Bread
(The No-Fuss Bread Machine Cookbook by Michelle Anderson)
makes 1 pound/8 slices
1/2 cup water, at 80F to 90F
1 egg, at room temperature
3 tablespoons freshly squeezed lemon juice, at room temperature
2 tablespoons melted butter, cooled
2 tablespoons sugar
2 teaspoons lemon zest
3/4 teaspoon salt (scant 1/2 teaspoon)
2 cups white bread flour (I added an additional 1/2 cup bread flour, as the dough was sticky)
1-1/2 tbsps poppy seeds
1 teaspoon bread machine or instant yeast

1. Place the ingredients in your bread machine as recommended by the manufacturer.
2. Program the machine for Basic/White bread, select light or medium crust, and press Start.
3. When the loaf is done, remove the bucket from the machine.
4. Let the loaf cool for 5 minutes.
5. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

kitchen flavours notes :

Select the Basic Dough setting, and at the end of the cycle ; when the dough has risen once, remove the dough, pat it gently to a rectangle, then roll it up swiss roll style, pressing the seams to seal. Place the dough in a greased 8-1/2 by 4-1/2 inch loaf pan. Cover loosely with greased cling wrap, and leave to rise until almost double in size. Remove the cling wrap and bake in a preheated oven at 180C for 35 to 40 minutes until golden brown. 

This post is linked to Cookbook Countdown #44

Sugar and Cinnamon Fritters

It's Pool Party! over at I Heart Cooking Clubs (IHCC). I'm bringing something to snack on, Donna Hay's, Sugar and Cinnamon Fritters.

These are very easy and quick to make. Mix flour, baking powder, egg, milk, sugar, whisk to combine. Teaspoons of the batter is fried in hot oil for 2-3 minutes until golden brown, then drain on absorbent paper, and while still warm, roll in sugar-cinnamon mixture. 

I made only half the sugar and cinnamon mixture and there were plenty leftover.

Kids would love this sweet treat. 

Sugar and Cinnamon Fritters
(Donna Hay Magazine)
1 cup (220gm/7oz) caster sugar
1/2 teaspoon ground cinnamon
1 egg
1/2 cup (2 fl oz) milk
1/4 cup (55gm/2 oz) caster sugar, extra
1 cup (150gm/5-1/4 oz) all-purpose flour, sifted
1/2 teaspoon baking powder, sifted
vegetable oil, for deep-frying

Place the sugar and cinnamon in a bowl and stir to combine. Set aside.

Place the egg, milk and extra sugar in a bowl and whisk to combine. Gradually add the flour and baking powder, whisking well to combine. Heat the oil in a large deep saucepan over medium heat until hot. Add teaspoons of the flour mixture and deep-fry in batches for 2-3 minutes or until golden. Drain on absorbent paper and while still hot, toss in the cinnamon sugar. Makes 32.

This post is shared with 

I Heart Cooking Clubs (IHCC), theme for this week, Pool Party!

Cookbook Countdown #44

Baked Fried Chicken

Craving for some fried chicken? We love fried chicken, but the thought of frying which can be a greasy mess, makes me think twice about frying them. And the leftover oil, kinda waste.

This easy peasy recipe would take care of your fried chicken craving. The chicken pieces are dipped in egg white, then coat with the crumb coating which is a mixture of dried bread crumbs, parmesan cheese, cornmeal, ground red pepper, and a pinch of salt. Place the pieces in a greased baking tray, then spray lightly with some cooking spray. Bake in a preheated oven until the chicken is done. 

The skin are so crispy, with moist tender juicy meat. The cornmeal really gives a crunchy texture. Delicious!

Baked Fried Chicken
(Sheet Pan Cooking by Good Housekeeping)
1/2 cup plain dried bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons cornmeal
1/2 teaspoon ground red pepper
1 egg white
salt
1 chicken, cut into pieces
green onions, for garnish

1. Preheat oven to 425F. Spray 15-1/2x10-1/2-inch jelly roll pan with nonstick cooking spray.
2. On waxed paper, mix bread crumbs, cheese, cornmeal, and ground red pepper. In pie plate, beat egg white and 1/2 teaspoon salt.
3. Dip each piece of chicken in egg-white mixture, then coat with bread-crumb mixture. Place chicken in pan; spray lightly with cooking spray.
4. Bake chicken 35 minutes, or until cooking is crisp and juices run clear when chicken is pierced with tip of knife. Garnish with spring onions if you like.

This post is linked with Cookbook Countdown #44