Title: Lemon Poppy Seed Swirl Bread
Categories: Bread
Yield: 2 Loaves

BREAD
1	pk	Pillsbury Hot Roll Mix
2	tb	Sugar
1	c	Water, heated to 120 to 130F
2	tb	Margarine, softened
2	ts	Vanilla
1		Egg
FILLING
1	cn	Poppy seed filling 12 1/2oz.
1/2	c	Raisins or dried currants
1/2	c	Chopped pecans
2	ts	Grated lemon peel
1	tb	Lemon juice
GLAZE
1	c	Powdered sugar
1/4	ts	Vanilla
3		To 4 tsps. Milk

Grease 1 large or 2 small cookie sheets. In large bowl, combine flour mixture with yeast from foil packet and sugar; mix well. Stir in hot water, margarine, 2 tsps. vanilla and egg until dough pulls away from sides of the bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness. Cover dough with large towel, let rest 5 minutes. Meanwhile, in small bowl combine all filling ingredients; mix well. Divide dough in half. On lightly floured surface, roll out half of dough to 12x10 rectangle. Spread half of filling mixture evenly over dough to within 1/2 inch of ends. Starting at shorter side, roll up tightly. Pinch edges and ends firmly to seal. Place, seam side down, on greased cookie sheet. Repeat with remaining dough and filling. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 F.) until light and doubled in size, about 30 minutes. Heat oven to 375 F. Uncover dough. Bake 20 to 30 minutes or until golden brown. Remove from cookie sheet; cool on wire rack. In small bowl, blend glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cooled loaves.

Nutritional Info: 1 Slice; Cal.-170, Protein-4 gr., Carbo.-30 gr., Fat-4 gr., Chol.-9 mg., Sodium-150 mg.

Dietary Exchanges: 1 Starch, 1 Fruit, 1 Fat

: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994

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