Ingredients
-
3
-
2 1/2
-
1 1/2
-
1 1/2
-
1 1/2
-
1
-
2
-
3
-
3
-
1 1/2
-
1 1/2
-
-
1/4
-
1/2
-
3/4
Directions
My Mom’s Poppy Seed Bread, This recipe was given to me by my friend, Tracy Wernsman It is very yummy and I know holds a special place in her heart Enjoy!, I’ve been craving almond poppy seed bread and this hit the spot Mine was done about 5min early The glaze was a perfect addition – not too orangey like I was afraid of Thanks!, for some of you frustrated reviewere: There are a few necessary steps that you must go through before you put your ingredients together and put the item in the oven: 1 read the recipe 2 read the reviews to see if you need to modify anything 3 read the recipe again after you have made any modifications 4 get all utensils and ingredients together into one place 5 READ THE RECIPEThis rece=ipe needed no modifications, It turned out fine as written I’ve been making this bread for years and have never tired of it
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Steps
|
1
Done
|
Blend Dry Ingredients With Milk and Oil, Beat Eggs in Thoroughly and Add Flavorings. |
|
2
Done
|
Pour Into 2 Greased Bread Loaf Pans. Make Sure Pans Are Greased to Prevent Sticking or Even Better, Use a Non-Stick Pan. |
|
3
Done
|
Bake at 350 Degrees For 1 Hour and 15 Minutes. |
|
4
Done
|
Test With Toothpick. |
|
5
Done
|
Meanwhile, Melt Butter, Add Juice, Sugar, Vanilla and Almond Extract. |
|
6
Done
|
Bring to a Boil. |
|
7
Done
|
Remain Warm. |
|
8
Done
|
When Bread Is Done, Drag a Knife Around Edges of Your Pan, Poke Holes With a Fork in Random Pattern. |
|
9
Done
|
Drizzle Glaze Over and in Cake. |
|
10
Done
|
Cool Thoroughly. |
|
11
Done
|
Wrap in Saran Wrap. |
|
12
Done
|
Refrigerate or Freeze. |
|
13
Done
|
Could Also Make Muffins or Smaller Loaves. |
