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Award-winning boxed gift sets of excellent cookbooks and CDs for people who enjoy the combination of great music and delicious food. These cookbooks contain easy-to-follow recipes for the home cook from well known restaurants, country inns, diners, and resorts throughout the world. The recordings can be enjoyed while cooking, dining, or relaxing after wonderful meals.

Lemon and Poppy Seed Bread

Pastry flour makes a more tender crumb. It is available in most natural foods stores. If you can¹t find it, substitute all-purpose flour.

3/4 cup (6 oz/185 g) plus 2 tablespoons butter at room temperature
11/2 cups (12 oz/375 g) sugar
4 eggs
Pinch of salt
11/2 teaspoons baking powder
2 cups (8 oz/250 g) pastry flour
3/4 cup (6 fl oz/180 ml) milk
Grated zest of 1/2 lemon (see page 209) 
1 tablespoon fresh lemon juice
2 tablespoons poppy seeds

Preheat the oven to 375F (190C). Butter a 9-by-5 inch (23-by-13-cm) loaf pan.

In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time.

In a medium bowl, stir the salt, baking powder, and flour together until well blended. Alternately stir the flour mixture and milk by thirds into the butter mixture until well blended. Stir in the lemon zest and juice and the poppy seeds.

Pour the batter into the prepared loaf pan and bake in the preheated oven for 45 minutes, or until a knife inserted in the center comes out clean. If the bread browns before the center is done, cover it with aluminum foil and continue baking until done.

Makes one 9-by-5-inch (23-by-13-cm) loaf

From the Spa collection, page 91
Recipe courtesy of the Four Seasons Olympic, Seattle, Washington

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