Thursday, December 29, 2011

Poppy Seed Bread

One of my favorite blogs is Our Best Bites.  It was created by two friends to share recipes with each other and their friends.  They are my kind of cooks!  A couple weeks before Christmas while browsing their site, I noticed they had a cookbook! I immediately called my mom and told her I wanted it for Christmas.  Believe it or not this was the present I was the most excited about getting.  And let me tell you it does not disappoint!  I know all the financial gurus (David Ramsey, etc.) say not to buy cookbooks.  Why would you with the internet these days?  But as a book lover, there is something about turning the pages, and seeing the recipes, that inspires me in a way that the internet simply doesn't!  I can't tell you how many recipes I want to try in this book. Finding those on the internet just wouldn't be the same.

The original recipe is Almond Poppy Seed Bread (found here) but since I don't care for almond extract, I left it out, therefore took off the Almond from the name here.  

The case:
3 c. all-purpose flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/8 c. canola oil
3 eggs
1 1/2 c. milk
2 tsp. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring

3/4 c. white granulated sugar
1/4 c. lemon juice
1/2 tsp. vanilla
1/2 tsp. butter flavoring

Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them). When done, place on a cooling rack for 10 minutes and then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.
 Okay there is one thing I left out.  I actually tried 2 recipes from Our Best Bites today.  The only thing that could possibly make this cake better, any bread for that matter, is honey butter.

The case:
Honey Butter
2 sticks real butter, (close to room temp- works best when slightly chilled still.)
2/3 C honey
¾ C powdered sugar

(If your butter is too soft, you’ll end up with a gooey mess, so I just leave it out on the counter for about 20 minutes or so before beating and it turns out nice and fluffy)
Just place it all in a bowl and beat with an electric hand-mixer for 2-3 minutes on medium-high speed.  Serve at room temp

The ruling:
I'm in love with this bread!  It would be good as a dessert or a sweet breakfast.  It would be fabulous alone, but with this butter, oh my word.  It's incredible!  It has to be the powdered sugar.... I think I'm going to go eat another piece!

No comments:

Post a Comment