Poppy Seed Bread
Yesterday was the day to bake something sweet (ya think!). I was needing a bit of the tender side of life and this ditty I found on Tastespotting.com from Christy at “the girl who ate everything” blog, truly fit the bill.
The story was darling, and one of my favorite aspects of baking something is the “just stir” method. Not easy to find, but always number one in my book. Less clean up, so I’m all over that.
It turned out fabulous and I did make a few exceptions. First, I generally use butter instead of oil, and I didn’t have the butter essence but I zapped it with more orange juice. I also used organic sugar and it was fabulous. Didn’t feel as guilty. Also ran out of milk and used 1/2 milk and 1 cup half and half.
I highly recommend this recipe. It short on time, and long on taste. The orange glaze was so easy and it makes a wonderful crust on the top!!!
Poppy Seed Bread
Poppyseed Bread
by Karen Easdon and Martha McMullin
3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
Poppy Seed Bread
1 1/2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/2 tsp butter flavoring extract
Mix all together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time. I overdid this batch a little bit.
Poppy Seed Bread
Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp butter flavor extract
Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it
Poppy Seed Bread
stays on.
Poppy Seed bread, definitely wore the Poupon Apron!! The jazz station was the perfect background music too!
Bon Appetit!
Poppy Seed Bread
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