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LEMON-POPPY SEED BREAD

Active Time : 1 Hour 15 Minutes
Total Time : 1 Hour 15 Minutes
Serves : 24
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 3 cups Ultragrain® All Purpose Flour
  • 1-1/4 cups granulated sugar, divided
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups lemon nonfat yogurt with low-calorie sweetner
  • 1/2 cup Egg Beaters® Original
  • 1 tablespoon grated lemon peel
  • 1/2 1/2 cup = 1 stick cup Fleischmann's® Original-stick, melted, cooled
  • 1/4 cup Juice of 1 lemon
DIRECTIONS

Preheat oven to 350°F. Spray two 9x5-inch loaf pans with cooking spray; set aside. Combine flour, 1 cup of the sugar, poppy seeds, baking powder, baking soda and salt in large bowl; set aside.

Stir yogurt, Egg Beaters and zest together in small bowl with wire whisk until well blended. Gently stir yogurt mixture into flour mixture until just moistened. Stir in Fleischmann’s. Divide batter between 2 prepared pans.

Bake 35 to 40 minutes, or until wooden pick inserted into center of loaves comes out clean. While loaves are baking, combine the remaining sugar and lemon juice together in small saucepan. Cook over low heat 5 minutes, or until sugar is dissolved and mixture forms a light syrup.

Brush warm syrup over warm loaves; cool completely. Using serrated knife, cut each loaf into 12 slices to serve.