Lemon Poppyseed Bread Recipe

1 package yeast
3 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon butter
1 egg
2 teaspoons dried, grated lemon rind
1/2 teaspoon lemon extract
7 oz lemonade*
1/4 cup very hot water
2 teaspoons poppyseeds

Throw everything in and press play. I use the white bread setting.* I know that 7 oz is a weird measurement, but it seems to be what works. If I use a full cup, then it comes out very gooey, and 3/4 cup is a little too dry. Also, I make this with refrigerated lemonade and the hottest tap water I can get, but I always use the timer. The proper way to do it would be to heat the lemonade and water to 130F or so.