A fast and easy loaf to get into the oven and have ready for a change-of-pace breakfast. It also freezes well so think about slicing up a cooled loaf and freezing slices in individual sandwich bags. Great for pulling out of the freezer and dropping into a school lunch bag. It will be defrosted by lunch time!
Poppy Seed Bread
3 eggs
2/3 cup vegetable oil
1 1/2 cup evaporated milk
2 teaspoon vanilla extract
1 tablespoon freshly grated orange zest
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup poppy seeds
4 1/2 teaspoons baking powder
Preheat oven to 350 degrees.
Vegetable oil spray and dust with flour, 2 bread loaf pans.
Beat togetehr the eggs, oil, milk, and vanilla. Add the rest of the ingredients and beat to combine. The batter should be smooth. Bake for approximately 40-50 minutes. To test: insert a toothpick towards the middle top of the bread. Toothpick should come clean with no damp batter.
Ideas . . .
You can go with sesame seeds instead!
Shelled sunflower seeds are interesting and toasted slices are good.
Use 1/2 cup of your favorite ground nuts instead of the poppy seeds.
While still warm in the pan, drizzle loaves with either a lemon or orange icing.
No comments:
Post a Comment