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Friday, May 21, 2010

Poppyseed Bread

For whatever reason, this recipe and I do not get along. Don't let that dissuade you from making this; I assure you that you will not regret making it. This is another "mom" recipe that our family always welcomes. Who's going to complain about eating cake for breakfast? And yet each time I make it I inevitably find a way to screw it up. There was the time I forgot to stir the poppyseeds into the batter and added them AFTER the loaves were well into their baking cycle. [Shudder] The bread looked bug-infested, enough said.

This time I made it, I was chatting away in the kitchen and tossing ingredients into the bowl. Suddenly I did a double-take and realized I had added baking SODA instead of baking POWDER. Oops. I then added baking powder for good measure and while the bread suffered no adverse effects, I recommend just following the original recipe!

Silly mistakes aside, this bread is well-loved. Serve it for breakfast or serve it for dessert, you won't find anyone complaining. Whatever you do, don't skip out on the glaze...its what puts this bread over the top!

Poppyseed Bread

-3 cups flour
-2 1/2 cups sugar
-1 1/2 tsp salt
-1 1/2 tsp baking powder
-1 1/2 tsp vanilla extract
-1 1/2 tsp almond extract
-1 1/2 cups milk
-1 1/2 cups oil
-1 1/2 tbsp poppy seeds
-3 eggs

For the glaze:
-2 tbsp melted butter or margarine
-1/4 cup frozen orange juice (thawed and undiluted)
-1/2 tsp almond extract
-3/4 cup sugar
-1/2 tsp vanilla

1. Mix all ingredients in a large bowl for two minutes.
2. Pour into greased loaf pans (either 2 regular, 3 medium, or 6 mini).
3. Bake at 325F for 1 hr 15 min.
4. Remove bread from oven and mix glaze ingredients together in a small bowl. While bread is still warm, pour on glaze.

This post is linked to Eat at Home.