Poppy Seed Bread

11 Aug

Poppy seed bread is and always will be one of my most favorite foods things. It is so moist and sweet, it really should be called poppy seed cake. The recipe my mother uses is most definitely the best in the world.

I am so happy my mom gave me this cookbook with the poppy seed bread recipe in it. The cookbook is an accumulation of recipes by ladies  ( I think there are  few recipes in there by men, too)  from my Grandma Hain’s Catholic church.

I’ve used this cookbook a lot. There are so many recipes in this cookbook that my mother made while I was growing up.

Unfortunately, today I could not make this recipe because I did not have any pudding mix in the house.  Or instant cake mix.  So I found a recipe  with a picture that looked very similar.

Before I  post the recipe I used, look at these bread pans I have to work with. No, I can not find the normal bread pan in Switzerland:

They are in two pieces, magically held together by who knows what.

I always wonder when they will drip batter out of the bottom. Well, today was my lucky day.  The batter leaked out and burned, leaving the oven and the whole apartment a smokey mess 😦 .  I quickly transferred one pan of batter into a cupcake tin and wrapped foil around the other.

Next time I’ll bring some proper bread pans back from the US!

Orange Glazed Poppy Seed Bread

From: afarmgirlsdabbles.com

for the bread:
3 c. flour
2-1/2 c. sugar
1-1/2 tsp. salt
1-1/2 tsp. baking powder
1-1/2 T. poppy seeds
1-1/2 c. milk
1 c. + 2 T. vegetable oil
3 large eggs, slightly beaten
1-1/2 tsp. vanilla
1-1/2 tsp. almond extract

for the glaze:
3/4 c. sugar
1/4 c. orange juice (I like to use freshly squeezed.)
1/2 tsp. vanilla
1/2 tsp. almond extract
2 tsp. unsalted butter, melted and slightly cooled

Preheat oven to 350°. Spray two 8-1/2″ x 4-1/2″ loaf pans with cooking spray and set aside.

In the bowl of a stand mixer, combine the flour, sugar, salt, baking powder, and poppy seeds. Stir on low, just until combined.

In a separate medium bowl, combine the rest of the ingredients – the milk, vegetable oil, eggs, vanilla, and almond extract.

Slowly add the wet ingredients to the dry. With mixer on low speed, beat until incorporated. Then raise the mixer speed to medium and beat for one more minute.

Pour batter into prepared loaf pans and bake for about 1 hour and 5 minutes, or until toothpick comes out clean.

While the bread is baking, prepare the glaze. Combine all glaze ingredients and whisk until incorporated. When the baked loaves are removed from the oven, immediately brush the glaze over the warm bread tops. It will seem like alot of glaze, but it will soak in and make the bread ultra moist and flavorful, with a bit of a sugary crust once cooled. Cool loaves about 20 minutes. Then run a knife around the edges of the pans before removing bread from pans.

This recipe definitely comes in number 2 of all time best poppy seed bread recipes!

***Warning, it is extremely difficult to stop eating poppy seed bread!***


2 Responses to “Poppy Seed Bread”

  1. mellykm August 15, 2011 at 9:55 am #

    mmmm, i LOVE poppy seed bread omg…..

  2. mellykm August 15, 2011 at 9:56 am #

    oh, and i’m also a big big big fan of poppy seed rolls.. those are the BOMB. my brother actually makes a very very good one 🙂

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