At first I was a bit disappointed because, while the glaze was very lemony, the bread itself wasn't that lemony. But on the second and third day, it grew on me. I too traded poppy seeds for nuts.
I made one with all purpose flour and white sugar, as the directions said, and one with whole wheat flour and brown sugar, just to see how it would come out. I gave the white one away and kept the brown for myself. The brown one rose more than the white one.
I think 60 minutes is too long. Even cooking 2 loaves at once, the edges of the white loaf, which was in a metal pan, seemed a bit burnt. The brown loaf was cooked in a glass pan and did not burn. Both of them came apart a tiny bit when I took them out of the pan.
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