Lemon Poppy Seed Bread
Ingredients
- 1 L or 44 L Kellogg's Corn Flakes* cereal
- 250 ml or 11 ml Kellogg's Corn Flake Crumbs*
- 425 ml or 1 3/41 3/4 ml All-purpose flour
- 175 ml or 3/43/4 ml Granulated sugar
- 30 ml or 22 ml Poppy seeds
- 5 ml or 11 ml Baking powder
- 2 ml or 1/21/2 ml Baking soda
- 2 ml or 1/21/2 ml Ground nutmeg
- 1 ml or 1/41/4 ml Salt
- 2 Egg whites
- 250 ml or 11 ml Skim milk
- 45 ml or 33 ml Vegetable oil
- - Grated rind of 2 lemons
- 30 ml or 22 ml Lemon juice
- - Vegetable cooking spray
- 50 ml or 1/41/4 ml Granulated sugar
- 25 ml or 2 tbsp Lemon juice
Directions
1. In large bowl, stir together crushed cereal or crumbs, flour, sugar, seeds, baking powder, baking soda, nutmeg and salt. Set aside.
2. Beat egg whites, milk, oil, lemon rind and 30 ml (2 tbsp) lemon juice. Pour into cereal mixture and stir just until combined. Spoon into 1.5 L (8 x 4") loaf pan coated with cooking spray.
3. Bake at 180°C (350°F) 50-60 minutes or until golden brown and wooden pick inserted near centre comes out clean. Leave in pan.
4. Meanwhile, prepare glaze by combining granulated sugar and remaining lemon juice; stir well to dissolve.
5. Using wooden pick, pierce hot bread at 2.5 cm (1") intervals. Slowly spoon glaze over bread. Let cool in pan 30 minutes. Remove from pan. Cool completely on rack.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
