Thursday, June 24, 2010

Poppy Seed Bread

Make this at your own risk. I'm warning you, it's addicting. I like to make this around Christmas. And the 4th of July. And Thanksgiving. And any day that ends in 'y'.

This is one of the few breads that I like better after it's cooled. Weird, I know. But if you're not a fan of it right out of the oven, wait until it's cooled or even better, the next day. When the glaze sets, it makes this sugar-y goodness. This stuff is dangerous.

Meyer Lemon-Poppy Seed Bread by IndulgeDesserts.
*image uploaded from flickr

Bread batter


3 c. flour

1 1/2 tsp. salt

1 1/2 tsp. baking powder

3 eggs

1 1/2 c. milk

1 1/8 c. cooking oil

2 1/4 c. sugar

1 1/2 T. poppy seeds

1 1/2 tsp. vanilla

1 tsp. almond flavoring

1 tsp. butter flavoring


Mix for 1 to 2 minutes. Pour into 2 large or 5 very small greased loaf pans. Bake for 30-40 minutes at 350 degrees (My oven cooks it in 30 minutes. Stick knife in it and if it comes out clean, it’s done). Top with glaze.



Glaze


1/4 c. orange juice

3/4 c. sugar

1/2 tsp. vanilla

1 tsp. almond extract

1/2 tsp. butter flavoring

2 comments:

Amanda and Paul said...

Grub Junkies!! i love it. haha

Laurel said...

I already made you give me this recipe because I love it and I know everyone else will too!