Delicious, tender, lemony bread with no distinct nutmeg taste! I doubled the poppy seeds, and added an additional tablespoon sugar, and the zest of three large lemons. Mixed in the ABM on the dough cycle; punched down the dough and shaped into a 8.5" metal loaf pan ~ second rise took 30 minutes ~ baked at 375F for 25 minutes. Made the Sweet Butter with one tablespoon lemon juice, but no nutmeg. This recipe would be good made as fan tan rolls ~ especially with the sweet butter icing! Lemon bread (or rolls) would be a nice compliment to chicken salad ~
This makes a lovely fluffy bread. Mine rose so much it pressed against the little glass window in the top of my breadmaker for the last hour of cooking! I didn't use the lemon rind as I didn't have any (I just use squeezy-juice lemon juice), but next time I would add it because it would be nicer with a bit more zest.