Poppy Seed Bread I

This poppy seed bread is one of the best ever. If you have ever tasted poppy seed muffins, this is just as good! It is also very simple.

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 x 5 inch loaf pans.

Step: 2

Mix the flour, salt, sugar, and soda in a mixing bowl. Add vanilla, milk, eggs, and oil. Beat for five minutes with an electric mixer. Stir in the poppy seeds. Pour batter into loaf pans.

Step: 3

Bake for one hour. Cool on wire racks.

Per Serving: 268 calories; protein 3.3g; carbohydrates 29.5g; fat 15.6g; cholesterol 31.8mg; sodium 165.8mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.