Cranberry Poppy Seed Loaf Recipes

Steps:

• In a saucepan, heat together milk, sugar, shortening, and salt until warm.
• Combine 2 cups of the flour and the yeast in a large mixing bowl. Stir in warm milk mixture. Add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of remaining flour as you can. Turn out onto a lightly floured surface. Knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes. Place dough in a lightly greased bowl, and turn once to grease surface. Cover, and let rise in a warm place until doubled.
• Meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. Drain thoroughly, and place in a blender. Grind. In a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest. Beat 1 egg white until stiff, and fold into poppy seed mixture.
• Punch down dough, and divide in half. Cover, and let rest for 10 minutes. On a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle. Spread with half the poppy seed mixture. Roll up jelly roll style, starting with the narrow edge. Seal the edge. Place seam side down, in a greased 8 x 4 inch loaf pan. Repeat with the other half of the dough. Cover. Let rise for 30 to 45 minutes, or until doubled.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and lemon extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Fold in cranberries and poppy seeds if desired., Pour into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
• Sift together flour, baking soda, and salt. Set aside.
• In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
• Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

Steps:

• In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In a small bowl, beat the egg, milk, butter, vanilla and lemon zest. Stir into dry ingredients just until moistened. Fold in cranberries., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over cooled loaf.

Steps:

• Preheat the oven to 350°F.
• Grease and flour a large loaf pan.
• Cream the butter and work in the sugar, then beat in the egg and the orange zest.
• Mix the flour with the baking powder, the salt and the poppyseeds.
• Fold the flour into the sugar mixture alternately with the orange juice and the milk.
• Gently stir in the chopped cranberries.
• Scrape into the greased and floured loaf pan and bake at 350°F for 45 to 50 minutes, until a toothpick inserted in the centre comes out clean.
• If desired, it can instead be baked in a 9" square pan for 30 to 35 minutes.

Steps:

• Grease bottom of an 8 1/2 X 4 1/2 X 2 1/2" loaf pan; set aside.
• In large bowl, mix flour, sugar, poppy seed and baking powder; set aside.
• Blend milk, margarine, egg substitute, vanilla and lemon peel; stir into flour mixture just until moistened.
• Stir in cranberries; spread in prepared pan.
• Bake at 350^ for 60 to 70 minutes or until done, cool.
• Drizzle with glaze if desired.

Steps:

• In a large bowl, combine 2 cups flour, corn flour, sugar, yeast and salt. In a medium saucepan, heat milk, water and butter until warm. Stir milk mixture and egg into flour mixture. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 to 8 minutes. Knead in the poppy seeds last, reserving 1 tablespoon for topping. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Deflate the dough and turn it out onto a lightly floured surface. Form into loaf and place in a lightly greased 9x5 inch loaf pan. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 30 to 35 minutes, or until golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan, brush with melted butter and sprinkle with 1 tablespoon poppy seeds. Place on a wire rack to cool.

Steps:

• In large bowl, combine flour, granulated sugar, poppy seed and baking powder; set aside.
• In small bowl, combine milk margarine, Egg Beaters®, vanilla and lemon peel.
• Stir milk mixture into flour mixture just until moistened.
• Stir in cranberries.
• Spread batter into greased 8 1/2X 4 1/2X2 1/4-inch loaf pan.
• Bake at 350°F for 60 to 70 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack.
• Drizzle with Powdered Sugar Glaze, if desired.
• Powdered Sugar Glaze: In small bowl, combine powdered sugar and water until smooth.

Steps:

• Lightly oil (or spray with a light mist of oil) a 9x5x3-inch loaf pan and set aside.
• In a bowl, place the flour, sugar, poppy seeds, and baking powder, stir well to combine, and set aside.
• In another bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites).
• Add the Spectrum Spread and whisk until smooth.
• Add the soy milk and vanilla, and whisk well to combine.
• Add the dry ingredients to the wet ingredients and stir until just moistened.
• Add the remaining ingredients and stir until just combined.
• Pour the batter into the prepared pan.
• Bake at 350 degrees for 60-70 minutes or until an inserted toothpick comes out clean.
• Place the loaf pan on a rack to cool for 10 minutes, remove the loaf from the pan, and cool completely before slicing or storing.
• Store wrapped in plastic wrap or aluminum foil.