Contest-Winning Poppy Seed Yeast Bread

• 3/4 cup water (70u0b0 to 80u0b0)
• 1/2 cup warm lemon yogurt (70u0b0 to 80u0b0)
• 2 tablespoons honey
• 4-1/2 teaspoons butter, melted
• 2 teaspoons lemon extract
• 1 teaspoon salt
• 3 cups 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
• 2 large eggs, lightly beaten
• 1/4 cup lemon juice
• 3 tablespoons butter, cubed
• 3/4 cup sugar
• 1 teaspoon grated lemon peel
• 3 ounces cream cheese, softened

1. In bread machine pan, place the first 12 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. In a heavy saucepan, combine the first five spread ingredients. Bring to a boil. Reduce heat; cook and stir over low heat until thickened. Remove from heat; cool.
3. In a small bowl, beat lemon peel and cream cheese. Beat in egg mixture. Serve with bread. Refrigerate any leftover spread.

water, lemon yogurt, honey, butter, lemon, salt, bread flour, nonfat dry milk powder, almonds, poppy seeds, active dry yeast, eggs, lemon juice, butter, sugar, cream cheese

Taken from www.tasteofhome.com/recipes/contest-winning-poppy-seed-yeast-bread/ (may not work)