3/4 cup water (70 to 80 degrees F)
1/2 cup warm lemon yogurt (70 to 80 degrees F)
2 tablespoons honey
4 1/2 teaspoons butter, melted
2 teaspoons lemon extract
1 teaspoon salt
3 cups bread flour
4 1/2 teaspoons nonfat dry milk powder
1/2 cup sliced almonds, toasted
2 tablespoons poppy seeds
1 tablespoon grated lemon peel
2 1/4 teaspoons active dry yeast
LEMON CHEESE SPREAD:
2 egg, lightly beaten
1/4 cup lemon juice
3 tablespoons butter, cubed
3/4 cup sugar
Dash salt
1 teaspoon grated lemon peel
1 (3 ounce) package cream cheese, softened