Sourdough Discard Poppy Seed Lemon Bread
A tangy, tart summer loaf that comes together in about an hour. Serve with optional glaze or a bit of jam.
Ingredients
For the Bread
- 180 Grams All-Purpose Flour (1 1/2 Cups)
- 201 Grams White Granulated Sugar (1 Cup)
- 6 Grams Baking Powder (1 1/2 Teaspoons)
- 5 Grams Salt (1 Teaspoon)
- 3 Grams Poppy Seeds (1 1/2 Teaspoons)
- 226 Grams Sourdough Discard, Fed, Unfed, or Discard (1 Cup)
- 55 Grams Milk (1/4 Cup)
- 2 Grams Vanilla Extract (1/2 Teaspoon)
- 2 Grams Lemon Extract (1/2 Teaspoon)
- 112 Grams Butter, Melted (1/2 Cup)
- 1 Large Egg
For the Glaze
- 32 Grams Powdered Confectioner's Sugar (1/4 Cup)
- 10 Grams Milk (1 to 2 Teaspoons)
Instructions
- Preheat oven to 350° Fahrenheit (176° Celsius).
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt, and poppy seeds.
- In a smaller mixing bowl, combine wet ingredients: sourdough discard, milk, vanilla extract, lemon extract, butter, and egg.
- Stir wet ingredients into dry ingredients and stir until just moistened.
- Pour batter into a lightly greased (or parchment lined) 9-inch by 5-inch baking pan.
- Bake at for 50 minutes to 55 minutes. Internal temperature should reach at least 195° Fahrenheit (90° Celsius).
- Let cool in pan on wire cooling rack for 15 minutes.
- Turn out bread onto wire cooling rack and allow to cool completely.
- Mix the powdered sugar and milk to form a glaze. When bread has cooled, drizzle glaze over the crust.
Notes
Overmixing will lead to a sunken loaf. Only stir until the ingredients are just moistened. A few lumps are fine.
Parchment paper can help keep the loaf from sticking to the pan.