a baker I am not

[fizzgig]

just put some lemon poppyseed bread in the oven and am dubious as to how it's going to turn out.

yes, i know full well you cream the sugar with the butter, but i decided to put the sugar in with the flour.

dad and husband will still eat it, though. me? I'll just be depressed about it.

*facepalm*

[alfie]

1. Just wait and give it a taste test.

Once I was making angel biscuits and forgot the shortening until I had everything else mixed into the flour. Took me forever to get the shortening worked in, but they turned out just fine.

[fizzgig]

3. well, it looks and smells right

we'll see in a few hours.

[Warpy]

6. It doesn't really matter when you incorporate the fat into dry ingredients

but it matters like hell that you do it before you put any liquid in.

[MiddleFingerMom]

2. Who knows? Maybe you've accidentally IMPROVED the recipe.

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MFM gazes longingly upon fizzgig's lemon/poppyseed-bread-laden table and asks the timeless question...
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... "You gonna eat that?"
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[fizzgig]

4. i'll smoosh some through the tubes for you

[Warpy]

5. If it turns out as a brick, just slice it really thin and turn it into Melba toast

but my guess is that it will come out OK, just not as fine crumbed as it would with full incorporation of the fat and sugar.

[fizzgig]

8. i found it to be a bit dense

but my dad loved it. i made it for him so that's all that matters.

[Denninmi]

7. Well, creaming butter and sugar is for cakes.

Muffins and quick breads generally don't call for that. It should try out fine.

[fizzgig]

9. i really can read a recipe

turned out ok. i think it would have better had i not screwed it up.

[BainsBane]

10. There is a method called reverse creaming

http://bakeoutsidethebox.blogspot.com/2012/09/the-reverse-creaming-method.html

Though it sounds like that's not quite what you did.