Lemon Yogurt Poppy Seed Bread
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup poppy seeds
3 eggs
1 cup vegetable oil
1 cup granulated sugar
2 cups lemon yogurt
2 tablespoons fresh squeezed lemon juice
Preheat oven to 325 degrees F. Grease two loaf pans or 1 large Bundt pan.
Sift together the flour, salt, baking soda and baking powder; stir in seeds.
Beat the eggs in a large bowl. Add the oil and sugar; cream well. Add the yogurt and lemon juice. Spoon into prepared pan(s). Bake for 1 hour.
Yield: 2 loaves
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