Wednesday, October 19, 2011

Almond Poppy Seed Bread

3 cup all-purpose flour                            
2 1/2 cups sugar                                     
1 1/2 teaspoon baking powder               
1 1/2 teaspoons salt                               
1 1/8 cups canola oil                               
3 eggs
1 1/2 cups milk
2 teaspoons poppy seeds
1 1/2 teaspoons vanilla
1 1/2 teaspoons butter flavoring
1 1/2 teaspoons almond flavoring
¾ cup white sugar
¼ cup orange juice
½ teaspoon vanilla
½ teaspoon butter flavoring
½ teaspoon almond flavoring
Preheat oven to 350oF. In medium bowl, sift together flour, salt, and baking powder. In large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppy seeds and mix until just combined. Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep eye on them). When done, place on cooling rack for 10 minutes and then remove from pans and allow to cool completely on cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden. (Place these in cellophane goody bags found in cake decorating section of Walmart or craft store like Michael’s and tie with ribbon. If possible, try not to package these in cellophane until ready to deliver because moisture will condense in bag and glorious sugary crust on bread will liquify and soak into bread. Which, don’t get me wrong, tastes great, but slightly-crispy texture on top of soft bread may just be best part)

Thanks, Betsy, for bringing this recipe to my attention!! Yum!

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