"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

Poppy Seed Bread Recipe

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This recipe for Poppy Seed Bread, by , is from The Missavage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Reiff
Added: Thursday, April 9, 2009


3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
2 1/4 cup sugar
1 1/8 cup veg oil
1 1/2 cup milk
1 1/2 tbsp poppy seeds
1 1/2 tsp almond flavoring
1 1/2 tsp. vanilla
1 1/2 tsp butter flavoring

1/4 cup orange juice,
3/4 cup powdered sugar,
1/2 tsp almond flavoring,
1/2 tsp buter flavoring,
1/2 tsp vanilla.

Mix all ingredients well. Pour into greased/floured loaf pans (2 large or small) bake at 350 for one hour (45 min for small loaves). cool 5 min. then glaze while bread still in pans. GLAZE: mix well, pour over loaves. When bread is completely cool, remove from pans.

Personal Notes:
Personal Notes:
(a Florence Joyslin recipe) Tastes even better after it is frozen!!!




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