Path: utzoo!attcan!uunet!cs.utexas.edu!swrinde!zaphod.mps.ohio-state.edu!ncar!umigw!mthvax!recipes
From: warren@mdcbbs.com
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Poppy Seed Bread
Summary: original subject was Poppy Seed Bread
Keywords: recipe ovo-lacto
Message-ID: <1990Dec13.194106.22980@mthvax.cs.miami.edu>
Date: 13 Dec 90 14:15:31 GMT
Followup-To: rec.food.veg
Organization: McDonnell Douglas M&E, Cypress CA
Lines: 32
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

Poppy Seed Bread

3 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
2 T. poppy seeds
2 3/4 c. sugar
1 1/2 c. cooking oil
3 eggs
1 1/2 tsp. vanilla
2 tsp. almond extract
1 1/2 c. milk
1/4 c. orange juice


Combine dry ingred. including poppy seeds in lg. bowl, set aside. Cream
2 c. of the sugar, oil,eggs, vanilla and 1 1/2 tsp.  almond extract.
Add dry ingred. to sugar mixture alternately with milk, beginning and
ending w/dry ingred.  Bake at 350 deg. F in 2 greased loaf pans for
40-60 min.  or till they test done.  Combine orange juice, remaining
3/4 c. sugar and remaining 1/2 tsp. almond extract.  Drizzle this
mixture over the top of the baked bread.  Cool.  This bread is also
good without the glaze.

For lemon poppy seed bread use the following in place of the orange
juice mixture:  mix 1/2 c. fresh lemon juice with 1/2 c. powdered
sugar.

>From More Kitchen Keepsakes by Bonnie Welch and Deanna White.

Enjoy,
Connie