INGREDIENTS: Carol's Poppy Seed Bread
3 eggs
2 1/4 cup sugar
1 1/2 cup salad oil
1 1/2 cup milk
3 cup flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 Tbsp. poppy seeds
2 tsp. almond extract
Orange Glaze
1/4 cup orange juice concentrate, thawed
3/4 cup of powdered sugar
1/2 tsp. of vanilla extract
1 tsp. almond extract
PREPARATION: Carol's Poppy Seed Bread
Beat eggs, sugar, oil and milk until smooth. Add flour, baking podwer and salt and mix until smooth. Add poppy seeds and almond extract
Divide the mixture into two well greased loaf pans and bake in 300 degree convection oven (350 regular oven) for approximately one hour.
Remove from oven and cool on a baking rack. Glaze with orange glaze.
Orange Glaze
Mix all ingredients well. It is better when made one day in advance.
OTHER: Troy and I stayed at the Inn at Honey Run during our research for our Fall 2011 "Worth the Trip" article in Edible Columbus featuring Amish Country. Every morning we woke up to fresh homemade breads and muffins (including this Poppy Seed Bread). This recipe was kindly shared with us by the Inn at Honey Run.
Poppy Seed Bread & Orange Glaze
SOURCE: The Inn at Honey Run—Carol's recipe
YIELD: 2 Loaf Pans
INGREDIENTS:
Carol's Poppy Seed Bread
3 eggs
2 1/4 cup sugar
1 1/2 cup salad oil
1 1/2 cup milk
3 cup flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 Tbsp. poppy seeds
2 tsp. almond extract
Orange Glaze
1/4 cup orange juice concentrate, thawed
3/4 cup of powdered sugar
1/2 tsp. of vanilla extract
1 tsp. almond extract
PREPARATION:
Carol's Poppy Seed Bread
Beat eggs, sugar, oil and milk until smooth. Add flour, baking podwer and salt and mix until smooth. Add poppy seeds and almond extract
Divide the mixture into two well greased loaf pans and bake in 300 degree convection oven (350 regular oven) for approximately one hour.
Remove from oven and cool on a baking rack. Glaze with orange glaze.
Orange Glaze
Mix all ingredients well. It is better when made one day in advance.
OTHER:
Troy and I stayed at the Inn at Honey Run during our research for our Fall 2011 "Worth the Trip" article in Edible Columbus featuring Amish Country. Every morning we woke up to fresh homemade breads and muffins (including this Poppy Seed Bread). This recipe was kindly shared with us by the Inn at Honey Run.