Orange And Poppy Seed Quick Bread Recipes

Steps:

• Remove baking pan from large (1-1/2- to 2-lb/750 g to I kg) bread machine.
• Add to pan (in order) water, orange rind, sugar, butter, salt, flour, poppy seeds, and cardamom (if using).
• Sprinkle yeast over top, making sure it does not touch liquid.
• According to manufacturer's instructions, choose basic or regular/light setting.
• When baked, immediately remove pan from machine; shake loaf from pan.
• Let cool completely on rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large loaf pan.
• Combine flour, salt, and baking powder in a bowl. Beat 2 1/4 cups sugar, vegetable oil, and eggs in another bowl until smooth. Stir milk, poppy seeds, 1 1/2 teaspoon vanilla extract, 1 1/2 teaspoon almond extract, and 1 1/2 teaspoon butter extract into egg mixture. Add flour mixture; mix until batter is just moistened. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
• Whisk 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon butter extract in a bowl until smooth. Pour orange juice glaze over hot poppy seed loaf.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk, oil, poppy seeds, butter flavoring and extracts. Stir into dry ingredients just until moistened., Transfer to 2 greased and floured 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks. Combine glaze ingredients; drizzle over warm loaves.

Steps:

• Heat oven to 350°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 inches or 9x5x3 inches, with shortening. In large bowl, mix all Bread ingredients with spoon; beat 30 seconds. Pour into pan.
• Bake 8-inch loaf 45 to 55 minutes, 9-inch loaf 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
• In small bowl, mix powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf, allowing some to drizzle down sides.

Steps:

• Preheat oven to 350 degrees and grease a 6 cup loaf pan.
• In a small bowl, whisk together flour, baking powder and salt. In another small bowl, combine milk, juice, and zest. In a large bowl, with a handheld electric mixer, cream together the butter and sugar until light and fluffy (about 3 min.).
• Add eggs, one at a time, beating on low speed.
• Add the flour mixture and the juice mixture alternately, beginning and ending with the flour mixture, scraping and stirring with a rubber spatula until just combined, being careful not to overmix the batter.
• Gently fold in the poppyseeds and pour the batter into the prepared pan. Bake for about 45 minutes, or until the cake begins to pull away from the sides of the pan and a tester inserted into the middle of the cake comes our clean.
• Cool in pan for 10 minutes before removing.

Steps:

• Mix all bread ingredients in large bowl for 2 minutes at high speed of electric mixer.
• Pour into greased and floured pans (either Bundt or 2 loaf) and bake at 350 degrees for 1 hour and 15 minutes. LEAVE IN PAN!
• Mix all glaze ingredients in small bowl.
• While bread is still hot, poke holes all over in bread with skewer or other implement.
• Pour glaze over hot bread. Let sit until hardened.
• This sets up with a hard, crunchy sugar glaze on the outside.
• Can use lemon as well, if preferred.