Preparation time's kept to a minimum for Rosemarie Survillo's seeded treat. "It's a bread that you can make a day ahead of time, and then warm in the microwave moments prior to serving for just-baked appeal," she hints from her home in Lake St. Louis, Missouri.
VERIFIED BY Taste of Home Test Kitchen
- 3 cups all-purpose flour
- 2-1/4 cups sugar
- 1 tablespoon poppy seeds
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons salt
- 3 eggs
- 1-1/2 cups milk
- 1 cup vegetable oil
- 1-1/2 teaspoons almond extract
- 1-1/2 teaspoons butter flavor or vanilla extract
- In a bowl, combine the first five ingredients. In another bowl, beat eggs, milk, oil and extracts. Stir into dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack. Yield: 2 loaves.
Originally published as Poppy Seed Bread in Quick Cooking March/April 1998, p53