Lemon Poppy Seed Pound Cake

Wednesday, August 3, 2011


Submitted by: Lisa

I made these to go with a tandoori type chicken dish.  The tandoori wasn't blog worthy so you only get the Naan recipe!  These were good.  The family kept nibbling at them  before and after dinner was over.  Really easy to make, especially if you are afraid of breads that are required to rise.  I rolled mine a bit too thin, make sure you leave them a bit thicker.  Hope you like them!


3 tbsp butter, room temperature
1 cup finely chopped or grated onions
1/2 cup warm water (105 to 115 degrees)
1 tsp salt
1 1/2 to 2 cups bread or all purpose flour

1 heavy 10" to 12" pan or griddle to place over high heat
(I used our pancake electric griddle..all I had)

In the heavy skillet, heat 1 tbsp butter.  Add the onions, reduce heat and cook, covered, until onions are soft but not brown.  Remove from heat and cool to room temperature.

Melt the remaining butter, add the warm water, onions, salt and 1 1/2 cups of flour, 1/2 cup at a time. Work the dough into a ball by hand or under the dough hook.  If it continues to be sticky, add 1 to 2 tsp flour.

Turn dough out onto a lightyl floured surface and work the dough with our fingers and under your palms until the dough is slightly firm, 1 to 2 minutes.  (This is not kneading in the truest sense)


Divide the dough into 8 pieces and roll each into a ball.  Cluster them on the floured work surface and let rest for 3 minutes.

Roll each ball into an 8" round about 1/2 inch thick.  If the dough resists, move on to another round and return to the first one later.  Set the rounds aside and cover with a towel.

Use either an un-greased pan, a metal griddle, or a soapstone griddle.  Place over high heat.  When a drop of water vaporizes the moment it hits the hot surface, place a round in the pan's center.  Brown for 3 to 4 minutes on each side.  Don't be concerned if the rounds brown unevenly.

Place the breads on a rack to dry as you remove them from the heat.

Serve in a basket or other container that will allow air to get to the breads (and not steamed as under a cloth)

If the bread should become limp in a day or so, place the rounds in a single layer on a baking sheet and bake in a 250 degree oven for 5 to 10 minutes, or until they crisp up.

Source;  Bernard Clayton's New Complete Book of Breads

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