22 June, 1986

Poppy Seed Bread

This bread is good at breakfast, tea-time, or for dessert when served with fresh fruit or ice cream.

Poppy Seed Bead ingredients (10)
Makes 2 loaves
Crisco shortening
All-purpose flour, to dust the pan
2-1/4 cups all-purpose flour
1-1/2 cups sugar
3/4 cup poppy seeds (about 3.5-oz)
1 Tbsp baking powder
3 eggs
1-1/4 cups milk
3/4 cup vegetable oil
1 tsp vanilla extract

Lemon-Poppy Seed Bread — Add grated peel and juice of one to two (1 - 2) lemons.

Poppy Seed Bread directions
Preheat oven to 350ºF. Grease and flour two (9- x 5-inch) loaf pans and set aside.

In a large bowl, combine the dry ingredients.

In another bowl, beat eggs to blend. Beat milk, oil, and vanilla into the eggs. Add to dry ingredients and stir until smooth. Pour batter into prepared pans.

Bake at 350ºF until tester comes out clean, 50 to 60 minutes.

Serve warm or at room temperature.

This recipe was in Bon Appétit Magazine (I think) circa 1980s; as I recall it is from an American bed and breakfast, or restaurant.

You might like
Fruit Salad recipes on this web site


Breakfast and Brunch
Quick Breads

Page Last Updated 30 May 2015

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