Lemon Tea Bread Recipe | Epicurious.com
"This recipe yields 2 regular-size loaves or 5 mini-loaves. When we tested the smaller loaves (which innkeeper Debby Hayden prefers), we used disposable 6- x 3- x 2-inch loaf pans?sometimes called baby loaf pans?and baked the bread for about 45 minutes instead of 1 hour...."
INGREDIENTS
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2 large lemons
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3 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 1/2 sticks (3/4 cup) unsalted butter, softened
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2 1/2 cups sugar
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4 large eggs
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1 cup whole milk
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2 teaspoons poppy seeds
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