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 shorteningAll-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
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 directionsPreheat 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.
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Page Last Updated 30 May 2015