Poppy Seed Bread II
A very good poppy seed bread. The glaze makes it special.
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 3 eggs
- 1 1/2 cups milk
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 1 1/2 tablespoons poppy seeds
- 2 teaspoons vanilla extract
- 2 teaspoons lemon extract
- 2 teaspoons butter flavored extract
- 1/4 cup orange juice
- 3/4 cup confectioners' sugar
- 1Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
- 2Mix the flour, salt, baking powder, eggs, milk, vegetable oil, white sugar, poppy seeds, 1 1/2 teaspoons of the vanilla, lemon and butter flavoring. Stir until just combined and pour the batter into the prepared pans.
- 3Bake at 350 degrees F (175 degrees C) for 1 hour. Cool for 5 minutes then poke holes in the top of the bread with a meat fork and pour glaze over tops.
- 4To Make Glaze: Mix the orange juice, confectioner's sugar, and the remaining 1/2 teaspoon each of the vanilla, butter and lemon flavorings. Use immediately to pour over the still warm loaves.
This sweet quick bread needs only the unique taste of crunchy little poppy seeds to make you smile.
The classic pairing of almond flavoring with poppy seeds is enhanced with butter flavoring in this sweet quick bread. The final product glistens with an orange-almond-butter topping.
Almond, butter and orange flavorings distinguish this bread that has an especially stronger poppy seed component to set it apart.
This is a very good bread to have with baked beans, or just on it's own. This recipe can also be used to make rolls.
This is a great biscuit recipe for using Herman sourdough starter.
This is a really good and moist bread.
Grated lemon or orange rind may be added to this recipe for a slightly different flavor.
This is the 'traditional' ponczki made by most Polish Grandmothers, like mine. These take time and patience, but the product is worth it. Preferred, traditional frying method is with lard but oil will work fine. I usually mix equal portions. Grandma used a large paper bag, and dropped them in immediately after removing from the fryer. The bag absorbs a lot of the oil. Then, she transferred them to another clean bag, added her choice of coating, and shook the bag.
I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.
This cake like bread is the perfect accompaniment to your morning cup of coffee. It uses Herman sweet sourdough starter.
A yeast doughnut coated with sugar.
This bread is a little heavier than ordinary bread. But it is gluten-free and easy to make.
This steamed bread is made with graham flour, a coarsely ground whole wheat flour. The cooking method makes it moist.
- Cinnamon Bread II
- Sausage Bread
- Christmas Stollen II
- Brunch Cream Cheese Muffins
- Banana Nut Bread Baked in a Jar
- Spelt Bread I
- Honey and Flaxseed Bread
- Fondue Bread
- Golly Gee Gluten-Free Pancakes
- Peanut Butter and Jelly Bread
- Cheddar Bay Biscuits
- Spiced Apple Muffins
- European Black Bread
- Carrot Thyme Bread
- Dark Rye Bread
- Sticky Buns I
- Old Fashion Molasses Bread
- Irish Soda Bread IV
- Irish Soda Bread III
- Best Ever Cinnamon Buns
- Light Oat Bread
- Mary Anne's Moist and Nutty Carrot Loaf
- Sour Cream and Chive Rolls
- Amish Friendship Bread Starter
- Lemon Poppy Seed Muffins I
- Essene Bread
- Special Banana Bread
- Cherry Vanilla Chip Muffins
- Salt Rising Bread
- Raisin Bread II
- Yeast-Free Bread
- Basic Fruit Bread Recipe
- Bread Machine Spelt Bread
- Tarradls (Italian Pepper Rings)
- Raisin Bread III
- French Toast I
- German Rye Bread
- Potato Bread III
- Onion, Garlic, Cheese Bread
- Grill Dough
- Russian Black Bread
- Buttermilk Oatmeal Bread
- Basic Sourdough Bread
- Orange Pull-Aparts
- Chinese Steamed Buns with BBQ Pork Filling
- Ron's Bread Machine White