"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Poppy Seed Bread, by Vee Hale, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 eggs 1 c oil 2 c sugar 1 1/2 c milk 1 1/2 tsp vanilla 1 1/2 tsp almond flavor 3 c flour 1 1/2 tsp salt 1 1/2 tsp baking powder 2 tbsp poppy seeds
In large bowl, beat the eggs, oil and sugar. In separate bowl alternate adding the wet and dry ingredients into egg mixture. Then add 2 tbsp poppy seeds. Spray inside of pans and use parchement just on bottom. 5 baby loaf pans or 3 medium pans. Bake 325º for 45-50 minutes.
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