Lemon Poppy Seed Tea Bread

2 1/2 cups all purpose flour

3/4 cups sugar

1 tbsp baking powder

3/4 tsp salt

1 tbsp poppy seeds

2 tsp grated lemon rind

4 tbsp butter

1 cup milk

1/2 cup vegetable oil

1 large egg

2 tsp vanilla extract

Heat oven to 350 degrees. Grease a 9x5 inch loaf pan. In a large bowl,

combine flour, sugar, baking powder and salt. Stir in poppy seeds and lemon

rind. In a 1 quart saucepan over low heat, melt butter. Using a wire whisk, stir

in milk and oil. Whisk in egg and vanilla until just mixed. Stir butter mixture into

flour mixture until dry ingredients are moistened. Pour batter into pan, spreading

evenly. Bake until center springs back when lightly pressed with fingertips-about

55 minutes. Cool in pan on wire rack 10 minutes. Remove bread from pan; cool

completely on rack. Wrap bread with plastic and let sit overnight. Bread may be

made and frozen up to a week ahead.