Note: You need good pans! Suzanne recommended bread pans from a restaurant supply store (ie. Gygi). We did a single batch and made Poppyseed Muffins with silicone muffin cups. Delicious!
Double Single Batch
½ ¼ cup orange juice
1 ½ ¾ cup sugar (must be white pure cane)
Almond Poppy Seed Bread
(Thank you Suzanne Gallup!)
Double Single Batch
6 3 cups flour
5 2 ½ cups sugar
3 1 ½ tsp. salt
6 3 eggs
3 1 ½ cups oil
3 1 ½ cups milk
3 1 ½ tsp. baking powder
3 1 ½ T. poppy seeds
2 tsp. 1 tsp. vanilla flavoring
2 T. 1 T. almond flavoring
3 tsp. 1 ½ tsp. butter flavoring
Mix dry ingredients and wet ingredients in separate bowls. Slowly combine wet ingredients with dry. Mix well.
Pour into well greased and floured loaf pans. Bake at 350 for about 1 hour in large pans. About 45 minutes for smaller pans. Watch the color. When baked, the bread sometimes rises in peak form, browning at the edges and on top. It should spring back when lightly touched.
Makes 9 small (6”x3 ¼”) pans filled just under ¾ full or about 3 regular loaf pans (8 ½”x4 ½”).
When out of the oven and still warm, pop out of pans and place on cooling rack. Place foil or wax paper under cooling rack and brush glaze on:
Double Single Batch
½ ¼ cup orange juice
1 ½ ¾ cup sugar (must be white pure cane)
1/2 tsp. 1/4 tsp. vanilla flavoring
1 tsp. ½ tsp. almond flavoring
1 tsp. ½ tsp. butter flavoring
1 tsp. ½ tsp. almond flavoring
1 tsp. ½ tsp. butter flavoring
Combine all in a saucepan and whisk together and cook until sugar dissolves. Brush on top of bread when it is still warm and out of the pan to cool.