Here is another wonderful recipe that is simple to make, but tastes wonderful. If you love poppyseed bread, this is a recipe for y0u. It has a glaze that is poured over it after it comes out of the oven. The glaze puts a nice sugarry texture to the crust and seeps into the bread to help keep it moist and adds more flavor. Oh so good. This bread is also wonderful as gifts. Around Christmas time, I will make small loaves and give them away. They love them. Thanks to my cousin, Melissa Mayes, for this recipe.
Ingredients for Bread:
- 3 c. flour
- 1 1/2 t salt
- 1 1/2 t baking powder
- 2 1/2 c. sugar
- 1 1/2 c. milk
- 1 1/2 t. poppy seed
- 1 1/8 c oil
- 3 eggs
- 1 1/2 t. vanilla
- 1 1/2 t. almond extract
Ingredients for Glaze
- 3 T. melted margarine
- 3/4 c. powdered sugar
- 1/4 c. orange juice
- 1/2 t. vanilla
- 1/2 t. almond extract
- Mix all of the ingredients for the bread together with a mixer.
- Pour into greased and floured bread pans.
- Bake at 325 degrees for 1 hour and 15 minutes until top feels firm and knife comes out clean.
- Let the bread cool slightly in the pan for about 10 minutes
- While the bread cools slightly, place the ingredients for the glaze in a small sauce pan and warm, whisking the whole time.
- Remove bread from pan and place on a stretched out sheet of plastic wrap while still warm.
- Polk holes in the top of the bread with a toothpick multiple times.
- Pour the glaze over the warm bread and immediately wrap in the plastic wrap to cool the rest of the way.
- A fast easy way to grease and flour a pan is to use the spray can of Baker’s Joy. It is a combination of grease and flour. Other brands just don’t seem to work as well.
- This recipe makes 1 regular size loaf and 2 mini loaves, 2 regular loaves, or 4 mini loaves.
- The more holes you poke in the bread, the more glaze will seep into the bread, which is a good thing.
- It is important to put the glaze on warm so it will seep in.
- This bread does slice while still warm, just in case you can’t wait for it to cool before trying.