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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This bread comes together quickly and makes 2 loaves. Serve it for breakfast, at tea or as a dessert with sliced fresh fruit and ice cream. From the R.S.V.P. section in a January 1986 issue of Bon Appetit magazine. It was requested from The Streamside, a cafe in Shawnee-on-the-Delaware, Pennsylvania. Ingredients:
all-purpose flour |
2 1/4 cups all-purpose flour |
1 1/2 cups sugar |
3/4 cup poppy seed |
1 tablespoon baking powder |
3 eggs |
1 1/4 cups milk |
3/4 cup vegetable oil |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour two 9x5-inch loaf pans.
3. Combine 2 1/4 cups flour, sugar, poppy seeds and baking powder in bowl.
4. Beat eggs to blend in another bowl; beat in milk,oil and vanilla.
5. Add dry ingredients and stir until smooth; pour into prepared pans.
6. Bake until tester inserted comes out clean, 50 to 60 minutes.
7. Serve warm or at room temperature.
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