Anyway, Lizzie suggested I make a Lemon Poppyseed Challah. So, I complied. Here it is! Just for you, Lizzie. Tell me what you think!
I've used lemon twice before in my challah, and one thing I've struggled with is the balance of enough lemon flavor and enough sweetness. I think this is my best balance yet of sweet and tangy.
1/2 c water
1 1/2 tsp active dry or instant 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 neutral oil such as canola or vegetable
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
For the frosting...
1/2 c powdered sugar
2-3 tbsp milk, unflavored soy milk, or non-dairy substitute
1/4 - 1/2 tsp vanilla, to your taste
This is a low yield recipe, because it's really different. I figure, you'll probably want to pair it with something more traditional or bake it as special morning treat. Yield is 2 quite small loaves or 1 smallish loaf with a few rolls.
Proof your the yeast in warm but not hot water with 1/2 tsp sugar. While the yeast is proofing, zest your 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.