"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Poppy Seed Bread Recipe

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

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3 cups flour
1 1/2 cups milk
1 1/2 tsp vanilla
2 1/2 cups sugar
3 eggs
1 1/2 tsp baking powder
2 Tbsp poppy seeds
1 1/2 tsp salt
1 cup plus 2 Tbsp canola oil
1 1/2 tsp almond extract

3/4 cup powdered sugar
1/4 cup orange juice
2 tsp melted butter
1/2 tsp almond extract

Combine first 10 ingredients and beat with electric mixer for 2 minutes. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350. Remove from oven, leave in pans.

For Glaze mix last 4 ingredients until smooth.

Pour glaze over bread while still warm.
Cool before removing from pans.




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