What I am baking right now...

Lemon Yogurt Loaf from Quick Cooking Magazine (Angela Biggin).

I made this once a long time ago and I have been craving something with poppy seeds so I thought I'd make this. It didn't call for poppy seeds but I added 1/2 tsp. per loaf. I don't normally have all these ingredients on hand so it's something I have to plan ahead for. I usually avoid these types of recipes because I like to keep it simple but last time I made it I remember it was worth.

3/4 cup plus 2 tsp. lemon yogurt, divided
1/2 cup dried apricots
1/2 cup butter or margarine, softened
3/4 cup plus 2 Tbsp. confectioner's sugar, divided
3 eggs
1 Tbsp. grated lemon peel
2 cups self-rising flour*

In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth.

In a mixing bowl, cream the butter and 3/4 cup confectioner's sugar.

Beat in eggs, lemon peel and yogurt mixture; mix well. Add flour just until combined. Spoon into a greased 8-in.x4-in.x2 in. loaf pan.

Bake at 325 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Combine the remaining yogurt and confectioner's sugar; drizzle over loaf. yeild: 1 loaf

*As a substitute for each cup of self-rising flour, place 1-1/2 tsp. baking powder and 1/2 tsp. salt in measuring cup. Add all purpose flour to measure 1 cup.

Finnish Coffee Braid

This recipe is taken directly from the Sunset Cookbook of Breads, a quirky little book I got at the library sale.

1/2 C butter ( 2 sticks)
2 1/4 tsp yeast (1 envelope)
3 T warm water (105-115)
2 eggs, beaten
1 C milk, scalded and cooled
1/2 C sugar
1/2 tsp salt
1/4 - 1/2 tsp ground cardamom
Zest of one orange*
5-6 C flour
1 egg yolk
1 T milk

Melt butter and set aside to cool. Dissolve yeast in warm water. In a large mixing bowl, combine beaten eggs, milk, sugar, salt, cardamom, grated orange peel, yeast mixture & butter. Stir in enough flour to make a fairly stiff dough. Knead until smooth. Shape into a ball and place in a greased bowl; cover. Put in a warm place & let rise until nearly doubled in bulk, about 2 hours.

Punch down and divide into 2 equal portions, then divide each portion into thirds. Roll into strands until about 24 inches long. Cross the strands in the center, and braid out. Form braid into a ring and pinch ends together. Place on a greased baking sheet. Repeat for second braid. Cover lightly with waxed paper and let rise in a warm place until nearly doubled, 2 - 2 1/2 hours.

Paint each braid with a mixture of egg yolk beaten with 1 T milk. Bake in a 350° oven for 30-45 minutes or until a medium brown. Let cool on wire racks. Wrap airtight. Can be frozen if wrapped in foil.

*I use 1-2 tsp of dried zest from Penzey's, in 3-6 tsp water.