Poppy Seed Snack Bread Food

POPPY SEED BREAD I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 x 5 inch loaf pans.
• Mix the flour, salt, sugar, and soda in a mixing bowl. Add vanilla, milk, eggs, and oil. Beat for five minutes with an electric mixer. Stir in the poppy seeds. Pour batter into loaf pans.
• Bake for one hour. Cool on wire racks.

GLAZED POPPY SEED BREAD

Steps:

• Preheat the oven to 350 degrees.
• Spray and dust with flour (put a little flour in after spray, tap the pan as you turn it to coat all sides and the bottom) 6 mini loaf pans.
• In the bowl of a standing mixer, beat the eggs, sugar, milk, buttermilk and oil until combined.
• Add the almond, butter and vanilla extracts and mix again.
• In a separate bowl, whisk together the flour, salt, baking powder and poppy seeds.
• Add to the wet ingredients and mix until everything is incorporated. Do not over mix.
• Pour evenly between 6 pans (sometimes I use 5 but NEVER use only 4 pans or you'll have an oven fire), and bake for 55 minutes. see note
• Allow to sit for a couple of minutes, and then while it's still warm, roll in the glaze and pop back into the pans for delivering to friends and neighbors.
• Or just wait for the kids to go to bed and eat it all.

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F . Line the bottom of two 9-inch loaf pans with a piece of parchment or wax paper. Spray the sides of the pan lightly with cooking spray.
• Mix together flour, salt, baking powder and poppy seeds. In a separate bowl mix together the sugar, milk, eggs, lemon juice, lemon zest, oil, and vanilla.
• Add the wet ingredients and stir until just combined. Divide batter evenly between the prepared pans.
• Bake for 50 minutes - 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool for 5 minutes before inverting onto a wire rack.

POPPY SEED BREAD WITH LEMON GLAZE AND ALMONDS

Steps:

• Pre-heat oven to 350 degrees. Grease bottom only of two standard 9" x 5" loaf pans.
• Mix dry ingredients together, then add eggs, extracts, milk, and oil and stir together just until all ingredients are moistened, scraping down the sides of the bowl once or twice. If you use a mixer, use low speed. You do not want to over-mix. The mixture will have the consistency of cake batter.
• Pour in loaf pans and bake for approximately one hour until toothpick or cake tester comes out clean.
• Make the glaze while the bread is baking because you will put it on the bread while it's still pretty warm. I like to put the glaze in a small pitcher for easy, even pouring.
• When the bread comes out of the oven and while still in the pan, let it cool for 5 minutes, then poke holes in it with a skewer or fork with skinny tines and pour glaze over the top. If you want to garnish with sliced almonds, glaze lightly, add almonds and glaze again to make the almonds stick.
• Let cool completely in the pan. To remove from pan run knife along edges of the loaf to loosen and turn the pan on side, tap and remove.
• Makes 2 nice loaves that can be cut into 16 slices. Freezes well, in fact, freezing seems to enhance the flavors.