Thursday, February 3, 2011

Deep South Eats: Poppyseed Bread

Bread might be a little bit of a healthy exaggeration whereas cake may be a little more appropriate. Who cares! This "bread" is absolutely delicious and simple to make. This is a tried and true family recipe that some of you may recognize is served at a decently popular lunch place in Nashville (my 2nd cousin's restaurant). Darby, over at Fly Through our Window did a little High and Low post this week, and I thought I would carry it into my recipe post.

High: You can appropriately serve this bread at any time of day. Breakfast, lunch, dinner, dessert, snack - all acceptable.
Low: You have an excuse to eat this all day long. Read: Don't be expecting a thank you note in the mail from your waistline any time soon.

High: Your friends will beg for this recipe and rave over how delicious and easy it is.
Low: You will excel to fame quickly and end up in rehab or you may just run out of recipe cards on this baby.

High: You will be able to make this in your sleep it is so easy.
Low: If you took an Ambien the night before and wake up with burned hands but the house smells like a delicious bake shop, you may have actually made this in your sleep.

Onto the more important business:

  • 3 cups of flour
  • 2 1/4 cups sugar
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 3 eggs
  • 1 1/2 cups of milk (doesn't matter what "strength" you have, I have used anything from skim to milk, it will just change the richness factor)
  • 1 1/2 cups of vegetable oil (I prefer canola)
  • 1 1/2 Tbsp. poppy seeds
  • 1 1/2 tsp. each of vanilla, almond, and butter flavoring (please try and use the real deal for the vanilla and almond - no imitation except the butter)
  • Glaze:
    • 3/4 cup sugar
    • 1/4 cup orange juice
    • 1/2 tsp. each of vanilla, almond and butter
  • Preheat oven to 350.
  • Grease and flour 2 loaf pans.
  • Combine all the main ingredients and beat for 2 minutes in an electric mixer on medium speed.
  • Pour equally into your 2 loaf pans.
  • Bake for 1 hour. Toothpick should come out relatively clean when poked in the middle.
  • Combine all ingredients for glaze and whisk with wire whisk. Pour over the bread immediately after removing from oven (I do this while it is still in the pans and let them cool almost completely. Run a knife around the edge and patiently pop those bad boys out.)
Goes well for a ladies lunch with Tomato Basil Soup or for breakfast/brunch with Mix n Match Breakfast Casserole.

with Belles and Beauxs

1 comment:

  1. haha, rachel- these highs & lows made me laugh. you're hilarious. looks good!!!