"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Orange Poppy Seed Loaves Recipe

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This recipe for Orange Poppy Seed Loaves, by , is from Cookin' with Barb!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Keene
Added: Wednesday, April 29, 2009


2 c. all-purpose flour
1 tsp. baking powder
1/3 c.(1.5 oz.) poppy seeds
c. (1 stick) butter, at room temperature
1 c.sugar
2 eggs
Grated rind (about 1 tablespoon) from 1 large orange
tsp. orange extract
c. milk
c. juice
c. sugar

Heat oven to 325. Coat 3 mini loaf pans (5 inches by 3 inches by 2 inches) with nonstick cooking spray.

In large bowl, whisk flour, baking powder, salt and poppy seeds. In second large bowl, beat butter and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add eggs, rind and orange extract; beat thoroughly, about 1 minute. On low speed, alternately beat in flour mixture with milk in 3 additions, beginning and ending with flour; beat just until mixture is evenly moistened. Divide batter evenly among the 3 pans. Bake at 325 degrees for 45 minutes or until toothpick, inserted in centers, comes out clean. Transfer pans to wire rack, let cool 15 minutes.

In small bowl, stir together orange juice and sugar until sugar is dissolved. Turn loaves out onto rack. Pierce each loaf all over with toothpick. Brush glaze evenly over warm loaves; let cool completely. To store, wrap in foil and refrigerate for up to 1 week.




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