"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 from Joanne Lubberstedt Recipe

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This recipe for POPPYSEED BREAD from Joanne Lubberstedt, by , is from The Kuffel Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maureen Turner
Added: Monday, April 6, 2009


3 C flour
1 tsp salt
1 heaping tsp baking powder
2 C sugar
1 T poppy seed
3 eggs
1 C milk
1 1/8 C oil
1 tsp vanilla
1 tsp almond flavoring
1 tsp butter flavoring

Beat all ingredients in large mixer bowl for 3 minutes. Line 2 large or 3 small loaf pans with foil. Preheat oven to 350
Bake for approx 1 hour or until toothpick comes out clean. Cool, poke holes in top of loaf and glaze with:
C sugar
C orange juice
tsp almond flavoring
tsp vanilla flavoring
tsp butter flavoring
Heat above ingredients until sugar dissolved and pour over bread.




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