Ingredients

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

Directions

In bread machine pan, place the first 12 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). In a heavy saucepan, combine the first five spread ingredients. Bring to a boil. Reduce heat; cook and stir over low heat until thickened. Remove from heat; cool.

In a small mixing bowl, beat lemon peel and cream cheese. Add egg mixture; mix well. Serve with bread. Refrigerate any leftover spread.