Archive for June, 2010

Here’s just one of the 320 recipes from my cookbook, The American Gourmet Collection Cookbook (available at Amazon, of course!).

Poppy Seed Bread

The flavoring amounts look like a misprint, but they are absolutely correct (yes, TABLESPOONS). This bread has an intense flavor, yet it’s not overpowering. A true old-fashioned classic, its flavors intensify and only continue to improve with time (i.e. delicious right after baking and cooling, but even BETTER when paired with a great cup of coffee for breakfast the next morning). Enjoy!

3 cups Flour
2-1/4 cups Sugar
1-1/2 teaspoons Salt
2 teaspoons Baking Powder
3 beaten Eggs
1-1/2 cups Milk
1-1/4 cups Vegetable Oil
1-1/2 tablespoons Poppy Seed
1-1/2 tablespoons Vanilla
1-1/2 tablespoons Almond Extract
1-1/2 tablespoons Butter Flavoring

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Set aside.
3. In a medium mixing bowl, stir together eggs, milk, and oil.
4. Stir liquid ingredients into dry ingredients, just until moistened. Add poppy seed, vanilla, almond extract, and butter flavoring, stirring until well combined.
5. Pour into 2 greased 9 x 5 loaf pans. Bake at 350ø for 50-60 minutes, until bread tests done. Pour glaze over hot bread while still in pans, and allow to stand for 1 hour. Yield: 2 loaves.

Glaze for Poppy Seed Bread:

3/4 cups Sugar
1/2 teaspoon Almond Extract
1/4 cup Orange Juice Concentrate
1/2 teaspoon Butter Flavoring
1/2 teaspoon Vanilla

1. Mix sugar and orange juice in a small saucepan.
2. Heat over low heat, stirring constantly, until sugar dissolves.
3. Remove from heat, allow to cool slightly, stir in flavorings, and pour over bread loaves.

In The American Gourmet Collection Cookbook?
YES!