Bread Machine Method

Have all ingredients at room temperature and place in bread pan in order listed. Select BASIC setting.* Cool on rack. Combine icing ingredients. Frost cooled bread with drizzle of icing.
-OR-
To create a dramatic presentation, select DOUGH setting.* When machine beeps to indicate cycle is finished, remove dough from pan and continue with Shaping, Rising and Baking directions below.
 

*Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.  
 

Traditional Method

Combine yeast, 1½ cups flour, sugar, salt, lemon rind, and poppy seeds. Heat milk and butter to 120°-130°F. Add to flour mixture; blend on low speed. Add egg; beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.

Shaping, Rising, and Baking

Turn dough onto lightly floured surface; punch down to remove air bubbles. Cover; let dough relax for 10 minutes. Form dough into a 20-inch long rope. Lay rope in a greased 10-cup Bundt® or Kugelhoff pan. Pinch ends into each other. Pat dough to even thickness. Cover and let rise in warm place until indentation remains after lightly touching. Bake in preheated 350°F oven for 35 to 45 minutes or until golden brown. Remove from pan; cool on rack. Combine icing ingredients; drizzle over top.

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.