3/4 cup water (70° to 80°) |
1/2 cup warm lemon yogurt (70° to 80°) |
2 tablespoons honey |
4-1/2 teaspoons butter, melted |
2 teaspoons lemon extract |
1 teaspoon salt |
3 cups king arthur unbleached bread flour |
4-1/2 teaspoons nonfat dry milk powder |
1/2 cup sliced almonds, toasted |
2 tablespoons poppy seeds |
1 tablespoon grated lemon peel |
2-1/4 teaspoons active dry yeast |
lemon cheese spread: |
2 eggs, lightly beaten |
1/4 cup lemon juice |
3 tablespoons butter, cubed |
3/4 cup sugar |
dash salt |
1 teaspoon grated lemon peel |
1 package (3 ounces) cream cheese, softened |