Slow-Cooker Lemon Cornmeal Poppy Seed Bread

By ldelmas

Ingredients

• 2 2 2 cups Gold Medal™ all-purpose flour
• 1/2 1/2 1/2 cup yellow cornmeal
• 2 2 2 tablespoons poppy seed
• 3 3 3 teaspoons baking powder
• 1/2 1/2 1/2 teaspoon salt
• 1 1 1 cup granulated sugar
• 1/2 1/2 1/2 cup butter, melted
• 3 3 3 eggs
• 3/4 3/4 3/4 cup milk
• 1 1 1 tablespoon finely shredded lemon peel
• 2 2 2 tablespoons fresh lemon juice
• 1/2 1/2 1/2 cup powdered sugar
• 2 to 3 2 to 3 3 teaspoons fresh lemon juice

Details

Servings 1
Cooking time 190mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Spray 5-quart oval slow cooker with cooking spray.

2
In large bowl, stir flour, cornmeal, poppy seed, baking powder and salt until well mixed. In medium bowl, mix remaining Bread ingredients until well blended. Stir into flour mixture just until combined. Spoon into slow cooker.

3
Cover; cook on High heat setting 1 hour 40 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Let cool 15 minutes.

4
Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.

5
In small bowl, mix Glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread.