Poppy Seed Bread Mix Recipe

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Poppy Seed Bread Mix Recipe
Poppy Seed Bread Mix Recipe photo by Taste of Home
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Poppy Seed Bread Mix Recipe

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2 1 1
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"I'm always on the lookout for recipes that are quick, easy and use ingredients I normally have on hand," relates Laurie Marini of Newport, North Carolina. This simple seeded loaf is delicious alone or spread with cream cheese or jam. "It freezes well, too," Laurie adds.
MAKES:
64 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.
MAKES:
64 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.

Ingredients

  • 10 cups all-purpose flour
  • 4 cups sugar
  • 1 cup poppy seeds
  • 1/4 cup plus 2 teaspoons baking powder
  • 4 teaspoons salt
  • ADDITIONAL INGREDIENTS:
  • 1 egg
  • 1-1/4 cups milk
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract

Directions

In a large bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 4 batches (16 cups total).
To prepare one loaf: In a large bowl, combine the egg, milk, oil and vanilla. Add 4 cups bread mix; stir just until moistened.
Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Yield: 1 loaf per batch.
Originally published as Poppy Seed Bread Mix in Quick Cooking March/April 1999, p19

Nutritional Facts

1 slice: 188 calories, 7g fat (1g saturated fat), 16mg cholesterol, 249mg sodium, 29g carbohydrate (13g sugars, 1g fiber), 3g protein.

  • 10 cups all-purpose flour
  • 4 cups sugar
  • 1 cup poppy seeds
  • 1/4 cup plus 2 teaspoons baking powder
  • 4 teaspoons salt
  • ADDITIONAL INGREDIENTS:
  • 1 egg
  • 1-1/4 cups milk
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 4 batches (16 cups total).
  2. To prepare one loaf: In a large bowl, combine the egg, milk, oil and vanilla. Add 4 cups bread mix; stir just until moistened.
  3. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Yield: 1 loaf per batch.
Originally published as Poppy Seed Bread Mix in Quick Cooking March/April 1999, p19

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Larka User ID: 6881544 52546
Reviewed Sep. 5, 2013

"Prepared per recipe -very dry; will try again with remaining mix after researching HOW MUCH & WHAT to add"

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