"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Poppyseed Bread Recipe

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This recipe for Poppyseed Bread, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Hardy
Added: Saturday, June 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
2 c. sugar
1 1/2 c. Mazola oil
1 t. vanilla
3 c. flour
1 1/2 t. baking soda
1 large can milnot
1 (2 1/4 oz.) jar poppyseed

Directions:
Directions:
Yield: 3 medium sized loaves or 2 large loaves

Mix together eggs, sugar, oil and vanilla. Add flour, soda, milnot and poppyseed. Blend well. Pour into greased/floured loaf pans and fill about 3/4 full. Bake 350 for 45-50 min. or 40 min. for smaller pans.

Number Of Servings:
Number Of Servings:
This makes 3 8 1/2
Personal Notes:
Personal Notes:
Mom made this bread every year for our teachers at Christmas. It was always a hit. It reminds me of the bread at the Amish bakery that used to be in Nora.

 

 

 

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