Ingredients: 

-4 TBSP butter, melted

-Zest from one lemon

-Juice from one lemon

-2 TSP vanilla

-1 TSP poppy seeds 

Whipped Lemon Honey Butter- THIS IS A MUST PAIR!

-1 stick of butter, room temperature

-2 TBSP honey 

-Zest of one lemon

-Juice of one lemon 

-2 TSP vanilla 

Directions:

The inclusion is added in as the oven is being preheated to 400℉. The loaf has been prepped if you have followed my regular sourdough loaf recipe. We are about to add our inclusions in before baking. With a hand mixer or in a stand mixer, whip butter and honey. This should be a nice creamy consistency. Add in the lemon zest, juice, and vanilla. Set aside. In a separate bowl melt butter. Mix in lemon zest, juice, vanilla and poppy seeds. 

Stretch out the loaf into a rectangle or circle as big as you can. Then we will layer all the ingredients. Once the lemon butter mix is melted and incorporated, take a pastry brush and spread on the dough.  Fold ⅓ of the loaf over and repeat the process. Fold the other ⅓ over and repeat the process. Now we roll up our “log” like a sleeping bag. Then from here move it into a circular motion to form your boule. Place on parchment paper. Spritz with water. Score your loaf. Spread the lemon butter mix on top. Bake in your oven COVERED for 40 minutes and UNCOVERED for an additional 10 minutes. You can spritz with water once you uncover it for the remaining bake. Remember the loaf likes steam. If you are unsure if the inside is done you can temp your loaf and it should be at 200℉. Once the loaf has cooled, cut the bread and spread on the whipped lemon honey butter. Now go enjoy the goodness!