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POPPY SEED LEMON BREAD 
2 1/4 c. all-purpose flour
1 1/4 c. sugar
3/4 c. milk
1 c. Land O'Lakes butter, softened
3 eggs
2 tbsp. poppy seed
1 1/2 tsp. baking powder
1 tsp. salt
1 tbsp. grated lemon peel

GLAZE:

1/3 c. sugar
3 tbsp. Land O'Lakes butter, melted
1 1/2 tbsp. lemon juice

Heat oven to 350 degrees. Grease bottom only of 4 (5 3/4 x 3 x 2 1/8 inch) loaf pans.

In large mixer bowl, combine all bread ingredients. Beat at medium speed, scraping bowl often, until well mixed (2-3 minutes). Pour into prepared pans. Bake 32-40 minutes or until wooden pick inserted in center comes out clean.

In small bowl stir together glaze ingredients. Pour over warm bread. Cool 10 minutes. Loosen edge with knife. Remove from pan. Yield: 4 mini loaves.

Can bake a 9x5x3 inch loaf. Bake about 55-60 minutes.

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