Stirring it up with Angie Baer

 Our daughter was married last Saturday in an old historic round barn in Wabash County. Most of our guests were from out of town and had never been to Wabash before. The one thing Dave and I heard over and over throughout the evening was what an awesome place Wabash is. I couldn't agree with them more. I must say that I was bursting with pride to call Wabash home. We are so very blessed to live in such a wonderful community.

      When my Daughter became engaged last summer, I had the crazy notion that I would love to do all of the catering myself. As wedding plans progressed, I realized that I needed to hire a professional caterer. (Such a wise decision. I chuckle to think that I could actually pull that off. )  Although I didn't prepare the entree, I did, however, bake twenty loaves of lemon poppy seed bread for an appetizer. The trick to making this bread is to spoon the lemon icing over the bread while it is still warm from the oven allowing all of that sweet goodness to soak into the bread.

Lemon Poppy Seed bread with Lemon Icing

2 cups all purpose flour

3 tablespoons poppy seeds

1 tablespoon baking powder

1/2 teaspoon salt

3 eggs

2/3 cup sugar

1/2 cup vegetable oil

1/2 cup Greek yogurt

1/4 cup milk

1 tsp. vanilla

lemon zest from one lemon

juice from one lemon

Lemon Icing

1/4 freshly squeezed lemon juice

2 cups powdered sugar

Preheat oven to 375 degrees. Grease a bread pan with butter or oil. In a large bowl mix the flour, poppy seeds, baking powder and salt together. In another bowl, whisk the rest of the ingredients together. Add the wet ingredients into the flour bowl and slowly stir just until fully incorporated. Pour the mixture into the prepared bread pan and bake for 45 minutes to one hour. Insert a toothpick into the middle it should come out clean. In the meantime whisk the powdered sugar and lemon juice together, add more lemon juice if necessary to make a thin drizzle. Spoon over bread while it is still warm.

Posted on 2014 May 27