Time for a challah that will make a great breakfast bread. I love lemon poppyseed cake, so I was very excited about trying this.
It was a very easy dough to work with and produced a wonderfully light, fluffy bread.
The icing added a nice sweetness to balance the tang of the lemon.
It was a wonderful breakfast, toasted with butter and jam.
Lemon Poppyseed Challah
1/2 c water
1 1/2 tsp active dry yeast
1/2 tsp plus 1 tbsp sugar
1 egg plus 1 more for egg wash (you can also reserve a bit and just use one)
2 tbsp canola oil
2 c bread flour
1/2 tsp salt
zest of about 3/4 of a lemon, finely chopped
1 tsp fresh lemon juice
1 tbsp poppyseeds
1/2 c powdered sugar
2-3 tbsp milk or almond milk
1/4 – 1/2 tsp vanilla, to your taste
Proof the yeast in warm water with 1/2 tsp sugar. While the yeast is proofing, zest the lemon and squeeze out the lemon juice. When the yeast is foamy (about 10 minutes), mix in the egg, oil, zest,and juice. Mix with a wooden spoon. Add the flour, salt, and poppy seeds.
Place in a stand mixer. Knead for about 7 minutes. This dough is a bit wetter than most of your doughs and may feel heavier, but it should not feel sticky. Place in an oiled bowl and let rest until doubled in size, about an hour and a half.
When the dough has doubled, punch down and braid as normal. I did a 4 strand challah.
Let rest an additional thirty minutes. Egg wash and bake at 350 for 25-30 minutes, turning halfway.
While your challah bakes, you can make the drizzle frosting. Cool the challah on a wire rack. Drizzle the frosting over the challah with a teaspoon.