"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Poppy Seed Bread with Sugar Glaze, by Debi Martin, is from Our Martin Family Cookbook #3,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c flour 2 1/4 c sugar 1 1/2 tsp baking soda 1/2 tsp salt 1 1/2 tsp poppy seed 3 eggs 1 1/2 c milk 1 1/4 c oil 1 1/2 tsp vanilla 1 1/2 tsp almond extract 1 tbl butter
Sugar Glaze 1/2 c sugar 1/4 c water 1/2 tsp vanilla 1/2 tsp almond extract 1 tsp butter Put glaze ingredients in a small pan on the stove and bring to a boil while stirring constantly. Let sit in pan until bread is done. Then pour over the top while the bread is still in the pan
Grease and flour 2 large or 2 med loaf pans. Preheat oven to 350º Mix bread ingredients and beat for 2 min Bake for about 45 min or until butter knife comes out clean. Leave in pans and pour sugar glaze over the top. while the bread is still warm. Let cool about 30 min Take a butter knife and run around loaf- gently tip out loaf and wrap with plastic wrap to keep moist. The glaze will soak in
This is from Libby Bewick and it is yummy. A great bread to fix and give away for gifts.
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