Lemon Poppy Seed Breakfast Bread

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   1. For the bread: In a medium-sized bowl combine water, yeast and sugar. Let it sit about 5 minutes until foamy. Put beaten egg into a 1-cup measuring cup and add enough milk to equal 1 cup of liquid. Add this into the water/yeast mixture.

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   2. In the bowl of a stand mixer add the flour, salt and poppy seeds. Stir together.

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   3. Add the yeast/egg mixture, the vegetable oil and the lemon zest to the flour mixture and mix together with the dough hook until a dough forms. Continue mixing on medium speed (about speed 4-6) for about 10 minutes. Cover bowl with some greased plastic wrap and let it rise for about 1 1/2 hours until doubled in size.

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   4. Grease a 9-inch tart pan well. Form little dough balls and place them in the tart pan in a circular pattern. Cover with greased plastic wrap and let rise for another hour.

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   5. Preheat oven to 350 F. Bake for about 25 minutes until golden brown. Remove from the oven and let cool.

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   6. For the glaze: Stir together the powdered sugar and lemon juice (starting with half of the juice, adding more as needed) until the glaze is smooth. Drizzle over slightly-warm bread and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.