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Poppy Seed Bread

Published in Amherst Citizen - February 22, 2000

Well, we complained that we hadn't had any snow and now the weather's here with a vengeance. I've decided I've had enough. I don't mind the plain snow that stays with bright days. But forget this freezing rain and slush. To brighten up your frame of mind as well as your taste buds, go ahead and make this poppy seed bread. I'm sure most of you have seen them on sale in the stores, but homemade is so easy. I made some the other week and when I got home from a 4pm 'Cooks Corner' on WMUR, my son complained that he had a stomachache. I'm not surprised, when I saw how much of the poppy seed bread he had eaten.

This is fancy enough for any guest, but just as good for breakfast instead of cereal etc. or for a snack after school. To look extra fancy, use a 9-10" bundt pan half filled before baking and drizzle the glaze over the top.

Poppy Seed Bread
  • 2¼c white sugar
  • 1 1/3 c vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 tsp almond extract
  • 3 c all purpose flour
  • 1½tsp baking powder
  • pinch salt
  • 3 tbsp poppy seed (CVS,Osco for 99c a bottle)
  • 1½ c milk (1% is fine)

Method

Preheat oven to 350°.

1. Place all ingredients in large mixing bowl and using electric mixer on slow speed blend together, increase speed and beat for 2 minutes until well blended and airy (showing bubbles)

2. Grease and flour 2 - 9 x 5 loaf pans and bake for 1 to 1-1/4 hours until well risen, medium gold color, no wet batter showing in the middle and no wobble in the middle. Remove from oven and leave to cool in pan for 10 minutes. Turn out, enjoy a hot slice then leave to cool completely.

Store in tupperware, or slice and freeze. Keeps excellently, can be 'nuked' from frozen and is as good for breakfast as anytime.

Options

Bake in 6 foil mini loaf pans for approx. 45 minutes or 12 mini bundt pans for about 25-30 minutes. Beware that due to sugar content it is more difficult to turn out of decorative pans. Add rind of 1 or 2 oranges or lemons to basic batter with poppy seeds and bake. Remove from oven.

Lemon cake: mix juice of 1/2 small lemon with 1/4 c sugar and spoon over cake as soon as it's taken from oven. I like to take cake from pan and pour some juice mix in bottom of pan and replace cake adding rest of lemon juice mix so that cake is soaked all around and not just on top.

For an orange cake, use less sugar. This can be made with water instead of milk for lactose intolerant with a slight decrease in flavor.

Oonagh Williams, the proprietor of Royal Temptations, has a Culinary Arts degree, is a qualified teacher and offers a personal chef/catering service. She is a frequent guest on WMUR ABC Channel 9's Cooks' Corner. Check out Oonagh's web site at Geocities.Com/CookingWithOonagh for more recipes and details or contact her at 424-6412.
 

Send your questions or comments to CookingWithOonagh@yahoo.com
Last modified: Oct. 30, 2000
For more FREE recipes visit: http://www.Geocities.com/CookingWithOonagh