Lemon Poppy Seed Breakfast Bread

1. For the bread: In a medium-sized bowl combine water, yeast and sugar. Let it sit about 5 minutes until foamy. Put beaten egg into a 1-cup measuring cup and add enough milk to equal 1 cup of liquid. Add this into the water/yeast mixture.

2. In the bowl of a stand mixer add the flour, salt and poppy seeds. Stir together.

3. Add the yeast/egg mixture, the vegetable oil and the lemon zest to the flour mixture and mix together with the dough hook until a dough forms. Continue mixing on medium speed (about speed 4-6) for about 10 minutes. Cover bowl with some greased plastic wrap and let it rise for about 1 1/2 hours until doubled in size.

4. Grease a 9-inch tart pan well. Form little dough balls and place them in the tart pan in a circular pattern. Cover with greased plastic wrap and let rise for another hour.

5. Preheat oven to 350 F. Bake for about 25 minutes until golden brown. Remove from the oven and let cool.

6. For the glaze: Stir together the powdered sugar and lemon juice (starting with half of the juice, adding more as needed) until the glaze is smooth. Drizzle over slightly-warm bread and serve.