Poppy Seed Bread III

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups all-purpose flour
• 2 1/4 cups white sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 cups milk
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 1 1/8 cups vegetable oil
• 1 1/2 tablespoons poppy seeds
• 1 1/2 teaspoons butter flavored extract
• 1 1/2 teaspoons almond extract
• 1/4 cup orange juice
• 3/4 cup white sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon butter flavored extract
• 1/2 teaspoon almond extract

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Grease two 9x5-inch loaf pans lightly with a little of the vegetable oil.

2. In a large bowl, whisk together the all-purpose flour, 2 1/4 cups white sugar, baking powder and salt.

3. In a second bowl, whisk the milk, 1 1/2 teaspoons vanilla extract, the eggs, 1 1/8 cups vegetable oil, poppy seeds, 1 1/2 teaspoons butter flavored extract, 1 1/2 teaspoons almond extract and orange juice until smooth.

4. Pour the wet mixture into the dry ingredients and stir just until no dry flour remains. Do not overmix.

5. Divide the batter evenly between the prepared loaf pans and smooth the tops.

6. Bake for 50 to 60 minutes, until a toothpick inserted into the centers comes out clean. Start checking at 50 minutes.

7. While the loaves bake, combine 3/4 cup white sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon butter flavored extract and 1/2 teaspoon almond extract in a small saucepan. Heat gently, stirring, until the sugar dissolves, then keep warm.

8. Let the loaves cool in their pans for 10 minutes. Poke holes over the tops with a toothpick, spoon the warm glaze over them, then turn out onto a rack to cool completely.