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25.5.12

POPPY SEED LOAF


This is soft, moist and has a fabulous crumb. In fact, this loaf reads more like a cake. If you like your sweet loaves buttered, taste it first, you may agree with me that this loaf is perfect as is and needs no added butter.

1/2 cup poppy seeds
3/4 cup milk
2 tsp real vanilla extract
3/4 cup butter
1 cup sugar
3 eggs
2-1/2 tsp baking powder
1/2 tsp salt
2 cups flour

• Combine the poppy seeds milk and vanilla extract in the mixing bowl.
• Set it aside for one hour to soften the poppy seeds.
• Meanwhile fully line a bread pan with parchment paper. Make sure the parchment extends over two sides for easy gripping. There is no need to butter the paper.
• Add the butter, sugar and the eggs to the poppy seed mixture and beat to combine.
• Add the baking powder and the salt.
• Gradually add the flour and beat on medium speed for 4-5 minutes.
• Pour the batter into the prepared pan.
Bake at 350F for 50-60 minutes.
• Poke the center with a knife and if the knife comes out clean remove pan from the oven.
• Place the pan on a wire rack to cool for fifteen minutes.
• Grab the parchment overhang and gently remove the loaf from the pan.
• Peel off the parchment and place the loaf on the wire rack to cool completely.
• The cooled loaf will slice beautifully.

2 comments:

  1. I love poppy seeds... but can you believe I have never made a cake with simple dry ones? Only the soaked and slightly ground seeds. This loaf looks fabulous!

    ReplyDelete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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