Submitted by: Kathy Humphres
Image (c) Kathy Humphres
“I like the yellow color the lemon Jell-O added to the bread, too.”
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 16
Yield: 2 loaves
At a Glance
- omit cinnamon
- replace vanilla instant pudding with lemon instant pudding and one box lemon Jell-O
- replace vanilla with lemon extract
Ingredients
1 cup Amish Friendship Bread Starter
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
2 teaspoons lemon extract
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1 small box lemon instant pudding
1 small box lemon Jell-O
1/4 cup poppy seeds
Directions
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients as listed.
- Grease two large loaf pans.
- Dust the greased pans with a mixture of 1/2 cup sugar.
- Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar on the top.
- Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
- ENJOY!
Kitchen Notes
From Kathy Humphres: “Poppy seeds can quickly go rancid so are best store in your refrigerator or freezer. If you prefer to use fresh lemons to lemon extract, you can replace 2 teaspoon grated lemon peel for each teaspoon of lemon extract, or 3 teaspoons fresh lemon juice for each teaspoon of lemon extract.”
Image Gallery
L to R: Kitchen aid mixer and batter (c) Candice
Hello….I’m trying to make this variation today….do I use the same amount of lemon flavoring that I would of used vanilla and how many poppy seeds do I use? Thank you!
Hi Kathy!
Thanks for catching that! We’ll have to add in the poppy seeds. You can add 1/4 cup of poppy seeds!
As for the lemon you can use 2 teaspoons per this recipe. Feel free to experiment and let us know your results!
*Happy Baking*
I want to make this for my wife and family. Question…. We live at a very high altitude (south lake Tahoe). do I need to make any adjustments? Thank you.
Hi Shawn
The Kitchen personally have not worked with this high altitude issue but there has been discussion in our Kitchen Table Forum on this very issue. Here is the direct link: http://www.friendshipbreadkitchen.com/kitchen-table?mingleforumaction=viewtopic&t=21
Feel free to post more information there, too! From what we have heard, you treat it just like any of your other high altitude baking.
Enjoy!
I live at 7000′ and have tried making the adjustments that I normally use for flour, sugar, and baking powder and soda. I think I’m having better luck with the texture by sticking with the recipe. I’ve tried an assortment of the variations this way.
I made the Lemon poppy seed bread today I think I was the first person that reserved Darien Gee’s book from my local library. OH MY GOODNESS… this is the best lemon poppy seed muffin ever. I even took Photos of it. going to post on my facebook page.
Mine was a fresh starter and it made 12 Monster Muffins and 24 mini muffins.