Poppy Seed Bread
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This bread comes together quickly and makes 2 loaves. Serve it for breakfast, at tea or as a dessert with sliced fresh fruit and ice cream. From the R.S.V.P. section in a January 1986 issue of Bon Appetit magazine. It was requested from The Streamside, a cafe in Shawnee-on-the-Delaware, Pennsylvania.
- Ready In:
- 1hr 25mins
- Yields:
- Units:
ingredients
- all-purpose flour
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 cups sugar
- 3⁄4 cup poppy seed
- 1 tablespoon baking powder
- 3 eggs
- 1 1⁄4 cups milk
- 3⁄4 cup vegetable oil
- 1 teaspoon vanilla
directions
- Preheat oven to 350 degrees.
- Grease and flour two 9x5-inch loaf pans.
- Combine 2 1/4 cups flour, sugar, poppy seeds and baking powder in bowl.
- Beat eggs to blend in another bowl; beat in milk,oil and vanilla.
- Add dry ingredients and stir until smooth; pour into prepared pans.
- Bake until tester inserted comes out clean, 50 to 60 minutes.
- Serve warm or at room temperature.
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RECIPE MADE WITH LOVE BY
@Leslie in Texas
Contributor
@Leslie in Texas
Contributor
"This bread comes together quickly and makes 2 loaves. Serve it for breakfast, at tea or as a dessert with sliced fresh fruit and ice cream. From the R.S.V.P. section in a January 1986 issue of Bon Appetit magazine. It was requested from The Streamside, a cafe in Shawnee-on-the-Delaware, Pennsylvania."
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This bread comes together quickly and makes 2 loaves. Serve it for breakfast, at tea or as a dessert with sliced fresh fruit and ice cream. From the R.S.V.P. section in a January 1986 issue of Bon Appetit magazine. It was requested from The Streamside, a cafe in Shawnee-on-the-Delaware, Pennsylvania.
