POPPY SEED BREAD WITH ORANGE GLAZE

POPPY SEED BREAD WITH ORANGE GLAZE

Note: This wonderful bread is especially good served warm and is great for your Thanksgiving breakfast or even on the menu. The almond orange glaze is amazing, and coupled with the buttery bread, this is a keeper recipe. I used mild olive oil instead of vegetable oil for a great taste and moistness.

3 cups all-purpose flour

2 ¼ cups granulated sugar

1 ½ tablespoons poppy seeds

1 ½ teaspoons baking powder

1 ½ teaspoons salt

 

3 eggs

1 ½ cups milk

1 cup mild olive oil

1/½ teaspoons vanilla extract

1 ½ teaspoons almond extract

1 ½ teaspoons butter extract

GLAZE

¾ cup granulated sugar

¼ cup orange juice

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon butter extract

1. Preheat oven to 350-degrees. In large bowl combine flour, sugar, poppy seeds, baking powder, and salt; mix together and set aside.

2. In smaller bowl, combine eggs, milk, oil, butter, vanilla extract, almond extract and butter extract. Beat mixture until well blended and add to the dry flour mixture. Stir both dry and wet ingredients together until blended and smooth. Butter and dust with flour 2 (9-inch by 5-inch) loaf pans or 6 mini loaf pans. Pour batter into prepared pans and bake for 55 to 60 minutes, or until bread springs back when touched.

3. While loaves are baking, prepare glaze. In small saucepan, combine sugar, orange juice, vanilla extract, almond extract and butter extract. Bring mixture to boil and remove pan. As soon as loaves come out of oven, poke holes in bread with a fork and pour prepared glaze evenly over both loaves of bread. Cool for 5 to 10 minutes, then run a butter knife along edges and gently loosen sides and bottom. Remove bread to wooden board or platter and slice while still warm. Serves 12 per loaf.