Mrs. J's Lemon Poppy Seed Bread

Once or twice in your education you run across a teacher who is the gold standard. The one that raises the bar. The one that makes a real difference. For me, it was Mr. Naylor, my 12th grade English teacher! He was the ultimate cool guy. He trusted his students and taught us a lot about what we could expect in college. He even had his own student lounge that was always well populated! I remember he always had a cup of coffee no matter what time of day.

For my daughter, it was her kindergarten teacher, Mrs. J. We quickly learned that Mrs. J’s personality was as bright as her love of lemons! Mrs. J. embodies a teacher who inspires kids to innovate and go the extra mile in the classroom and beyond. She teaches kids to have confidence in themselves. An athlete, she practices what she preaches. She sets personal and professional goals; she strives to be better, helps her colleagues, and she wants to make a difference.

Mrs. J

A stylish lady, she’s not just about teaching. She loves that colorful Palm Beach designer famous for her shift dresses. A few times a year, we surprise her with a lemon treat!

The simplistic beauty of fresh lemons

This recipe is especially for her. To this day, after many years, she is still my daughter’s mentor. A few times a year, she has my daughter and a few friends for lunch.  I ask her for educational advice because she’s thoughtful and I don’t know all the answers.

Lemons, white chocolate and poppy seeds

To make Mrs. J’s Lemon Poppyseed Bread, prepare a loaf pan with parchment paper and cooking spray. In a large bowl, stir together the oil, sugar, salt, yogurt, honey, zest, juice, extract and eggs. Add the flour, baking powder and soda. Gently stir ingredients until moistened (do not over mix). Add the poppyseeds and white chocolate chips. Pour the batter into the prepared loaf pan. This bread is easy to make and very tangy. It is terrific as pictured, or you can add the Lemon Glaze below. Serve with vanilla yogurt and fresh strawberries as a compliment to the bold lemon taste of the bread. For freezing, wrap in parchment, followed by tin foil. Encase in a large freezer proof bag.

The special batter

Yield: 8-10 slices

Author: Stacey Berk

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Mrs. J's Lemon Poppy Seed Bread

This bread is easy to make and very tangy. It is terrific own its on, or you can add the Lemon Glaze.

Prep time: 20 MinCook time: 38 MinTotal time: 58 Min

Ingredients

Bread

• ½ cup of neutral oil
• ¾ cup of granulated sugar
• ½ teaspoon of salt
• 1 individual container of lemon yogurt, full fat preferred, at room temperature
• 1 tablespoon of honey
• Zest and juice of 2-3 large lemons
• 1 ½ tablespoons of vanilla extract
• 2 eggs, at room temperature
• 2 cups of all-purpose flour
• 1 ½ teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 ½ tablespoons poppyseeds
• 1 ¾ cups of white chocolate chips

Lemon Glaze, optional

• 1 and 1/2 cups of sifted powdered sugar
• 1/8 tsp. salt
• 4 tablespoons of lemon juice
• Zest of 1 a small lemon
• ½ teaspoon of poppyseeds

Instructions

Bread

1. Preheat oven to 350°F. Prepare a 9x5 loaf pan with parchment paper and cooking spray.
2. In a large bowl, stir together the oil, sugar, salt, yogurt, honey, zest, juice, extract and eggs. Add the flour, baking powder and soda. Gently stir ingredients until moistened (do not over mix). Add the poppyseeds and white chocolate chips. Pour the batter into the prepared loaf pan.
3. Bake for approximately 38-45 minutes or until a toothpick comes out clean, rotating the pan in the oven halfway through the baking time. Remove from the oven. Release from the loaf pan after 10 minutes of resting in the pan and set on a cooling rack until room temperature.

Lemon Glaze

1. Prepare a sheet pan with parchment paper. Top with a cooling rack.
2. In a medium bowl, stir together sifted powdered sugar, salt and lemon juice. The glaze consistency should be thick but pourable. Add more juice if needed.
3. Add half of zest and combine.
4. Place room temperature Lemon Poppyseed Bread on top of the cooling rack.
5. Glaze Mrs. J’s Lemon Poppyseed Bread.
6. Sprinkle with remaining zest and poppyseeds. Allow glaze to set before slicing.

Notes:

·      A 5.3- 6oz. individual container of yogurt is suitable for this recipe. Full fat is preferred for baking. You can also use vanilla flavored. Greek yogurt is suitable, too, for an extra zip.

·      Vegan Substitutions- generally replace the eggs, yogurt, and white chocolate chips in the recipe. Replacements include- Egg (substitute for 2 eggs)- 2 tablespoons of flax meal with 6 tablespoons of water; mix and let combine for 5 minutes. Yogurt- lemon or vanilla vegan yogurt. White chocolate chips-replace with vegan white chocolate chips. Butter- try vegan butter spread.

·      Not a lot of sugar is used in Mrs. J’s Lemon Poppyseed Bread, since white chocolate chips are very sweet. If you prefer a sweeter bread, adjust the recipe for ¾ cups of granulated sugar.

·      If you are not a poppyseed fan, simply omit them.

·      Serve with vanilla yogurt and fresh strawberries as a compliment to the bold lemon taste of the bread.

·      Store in a gently sealed plastic container.

·      For freezing, wrap in parchment, followed by tin foil. Encase in a large freezer proof bag.

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