Wednesday, September 29, 2010

Glazed Poppy Seed Bread

This recipe is from My Kitchen Cafe (so all the side notes about butter extract are hers). It is yummy! I made small loaves, but they would made delicious muffins.

3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups milk
1 1/2 teaspoons pure almond extract
1 1/2 teaspoons butter extract (or 1 tablespoon melted butter)
1 1/2 teaspoons pure vanilla extract
3 tablespoons poppy seeds

(I could bring myself to buy butter extract after spying the list of unpronounceable ingredients so I subbed melted butter which is like, SO much healthier, but use whatever you prefer!)

1/4 cup orange juice
3/4 cup sugar
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
3/4 teaspoon butter extract (or 1/2 tablespoon melted butter)

Line the bottom of the loaf pans with waxed or parchment paper and then grease and flour the entire loaf pan well.

In a large bowl whisk together the eggs and oil. In a medium-sized bowl, whisk together the sugar, flour, salt and baking powder. Add 1/3 of the dry ingredients to the egg/oil mixture and whisk to combine. Add 1/2 of the milk and stir together. Add another 1/3 of the dry ingredients and mix well. Add the last half of the milk and stir. Finally add the last 1/3 of the dry ingredients and mix. Add the extracts and poppy seeds and mix well.

Pour the batter into the prepared loaf pans, filling about 2/3 to 3/4 full. Bake at 350 degrees for approximately 60 minutes checking often the last 10 minutes of baking to ensure the bread doesn't over bake. When completely baked, a toothpick inserted in the middle should pull out moist crumbs but not wet batter.

While the bread is baking, combine the glaze ingredients and mix well. Set aside.

Let the bread sit in the pan for five minutes. Run a knife around the edges and carefully remove the bread from the pans onto a wire rack. Brush the tops of the bread with the glaze while the bread is still warm. Continue brushing and/or gently pouring until all the glaze is on the bread. Cool completely before slicing.

Makes 2 (8x4 1/2 inch) loaves.

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