Tuesday, February 19, 2008

poppy seed bread

Rich asked me to make this bread for him yesterday, it's one of his favorites from growing up. It makes this really delicious half gooey half crunchy top and so I pour it into four mini loaves so that there's more "top" to go around. Growing up, Eileen served a slice of this broken up over peaches and topped it all with milk, so Rich and Taylor eat it that way, the rest of us just like it by itself.

3 cups flour
2 1/2 cups sugar
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 cups milk
1 1/8 cups oil
1 1/2 tbsp poppyseeds
1 1/2 tsp vanilla
1 1/2 tsp almost extract
3 eggs

Mix well and fill 4-5 baby loaf pans that have been greased and floured. Bake at 350 for 40-50 minutes, more like 60 if you're baking them in regular pans. Enjoy!

No comments: