POPPY SEED BREAD III
We usually make this bread around Christmas time, but it's good anytime!
Provided by Shirley M.
Categories Bread Quick Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 16
Steps:
- Mix together the flour, 2 1/4 cups white sugar, baking powder, salt, milk, 1 1/2 teaspoons vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 teaspoons butter flavoring and 1 1/2 teaspoons almond flavoring. Beat with an electric mixer for 1 to 2 minutes.
- Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350 degrees F (175 degrees C). Cool for 3 minutes and top with the orange glaze.
- To make Orange Glaze: Mix together 1/4 cup orange juice, 3/4 cup sugar, 1/2 teaspoon vanilla, 1/2 teaspoon butter flavoring and 1/2 teaspoon almond flavoring.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 38.2 g, Cholesterol 24.5 mg, Fat 11.6 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 191.3 mg, Sugar 26.1 g
POPPY SEED BREAD
This moist, rich bread is so delicious-it's very popular in our area. It gets golden brown and looks great sliced for a buffet. I also like to make miniature loaves to give as gifts. -Faye Hintz, Springfield, Missouri
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 17
Steps:
- In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 195 calories, Fat 8g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
POPPY SEED BLUEBERRY BREAD
"This was the first bread I made that my husband said was a 'keeper'," relates Jennifer Miller of Avon, Indiana. Poppy seeds and lemon peel perk up the flavor of these moist mini loaves while drizzled glaze sweetens their tops.
Provided by Taste of Home
Time 55m
Yield 2 mini loaves (5 slices each).
Number Of Ingredients 9
Steps:
- Drain and rinse blueberries from muffin mix; set aside. In a bowl, combine the muffin mix, egg, water, oil, poppy seeds and lemon zest just until blended. Fold in blueberries. Spread into two greased 5-3/4x3x2-in. loaf pans., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a small bowl, combine confectioner's sugar and enough lemon juice to achieve desired consistency; drizzle over warm loaves.
Nutrition Facts : Calories 293 calories, Fat 11g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 388mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
POPPY SEED BREAD WITH GLAZE
This recipe was given to my mom from our neighbor. The bread is so sweet and delicious! It's still very scrumptious if you choose not to use the glaze. They are the BEST GUARANTEED!
Provided by Christina Jun
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
- Mix together flour, salt, baking powder, poppy seeds, butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.
- Bake at 350 degrees F (175 degrees C) for one hour. Cool 5 minutes. Poke holes in top of loaves and pour glaze over.
- To make glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla. Add enough confectioners' sugar to make glaze.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 42 g, Cholesterol 24.5 mg, Fat 13.8 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 191.5 mg, Sugar 29.7 g
POPPY SEED BREAD
Loaf around! This bread is in the oven after quick and easy mixing, and it's worth the wait while it's baking.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h45m
Yield 1
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon. Pour into pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
Nutrition Facts : Calories 115, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 180 mg
POPPY SEED BREAD II
A very good poppy seed bread. The glaze makes it special.
Provided by Pat Heldenbrand
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
- Mix the flour, salt, baking powder, eggs, milk, vegetable oil, white sugar, poppy seeds, 1 1/2 teaspoons of the vanilla, lemon and butter flavoring. Stir until just combined and pour the batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Cool for 5 minutes then poke holes in the top of the bread with a meat fork and pour glaze over tops.
- To Make Glaze: Mix the orange juice, confectioner's sugar, and the remaining 1/2 teaspoon each of the vanilla, butter and lemon flavorings. Use immediately to pour over the still warm loaves.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 28.6 g, Cholesterol 19.6 mg, Fat 8.4 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 153.1 mg, Sugar 18.8 g
LEMON POPPY SEED BREAD
A delicious and easy poppy seed bread made from scratch.
Provided by Margie
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
- In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
- Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 48.3 g, Cholesterol 29.4 mg, Fat 14 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 229.6 mg, Sugar 33.8 g
POPPY SEED SHORTBREAD
Take buttery shortbread cookies to another level by adding delicious and nutritious poppy seeds.
Provided by Yoly
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
- Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
- Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
- Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 15 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 9.8 g, Sodium 157.8 mg, Sugar 6.9 g
POPPY SEED FRENCH BREAD
While you likely don't have time to make bread from scratch on hurried days, you can dress up fresh store-bought bread in a jiffy with a few simple ingredients.-Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- Combine butter, Parmesan cheese, and poppy seeds; spread on both sides of each piece of bread. Place on baking sheet. Bake at 350° for 12-16 minutes, turning once.
Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 289mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
POPPY SEED BEER BREAD
I first had this recipe about 25 years ago the first time my older sister had a family dinner at her home when she was just out of college. I've tried another beer bread from this site, but I like this one better. It even got great reviews from my picky friend that doesn't like most beer breads. It also makes the most amazing grilled cheese sandwiches..just slice it thin after it's completely cooled. Based on results from a reviewer, I suggest you use a glass loaf pan or reduce the cooking time slightly if using metal.
Provided by karen
Categories Breads
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients except poppy seeds and sesame seeds.
- Carefully mix in 1 tbsp poppy seeds. Do not over mix.
- Spray loaf pan with cooking spray.
- Sprinkle sesame seeds evenly across the bottom of the loaf pan.
- Pour dough into loaf pan.
- Lightly sprinkle the top with poppy seeds & sesame seeds.
- Bake for 1 hour and 15 minutes.
- NOTE: Original recipe did not include the sesame seeds on the bottom of the loaf, but I like them. The original recipe also stated that sesame seeds could be used instead of poppy seeds mixed into the loaf & on top (eliminating the poppy seeds completely from the recipe).
Nutrition Facts : Calories 238.9, Fat 1.5, SaturatedFat 0.2, Sodium 127.3, Carbohydrate 47.5, Fiber 1.6, Sugar 9.6, Protein 5.5
POPPYSEED BREAD
Provided by Michael Symon : Food Network
Categories appetizer
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Sift the flour, salt, and sugar in a bowl. Stir in the yeast and make a well. Heat the milk and lemon in a pan with the butter. Let mixture cool and then mix with dry ingredients. Knead the dough mixture until smooth and elastic and cover in a bowl. Let rise in warm place until it doubles in size. While the dough is rising get started on the filling. Melt butter in a medium sized pan and add all the poppy seeds except for 1 tablespoon. Add the honey, raisins and zest. Cook on low for 5 minutes and remove from heat, add the almonds and let cool. Cream the egg yolk and sugar together, and fold into poppy seed mixture. Begin to roll out dough on a floured surface into a 12 by 12-inch square. Roll dough to 1/8-inch thick. Spread your filling to within 1-inch of the edge of the dough. Roll both ends towards the center. Brush with olive oil and cover with plastic wrap and let rise for 1 hour. Brush with milk and sprinkle with remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or until golden brown.
POPPY SEED BRAID
Provided by Food Network
Time 2h41m
Yield 1 loaf (about 12 slices)
Number Of Ingredients 10
Steps:
- 1. To proof the yeast, combine warm water and yeast. Stir slowly to combine. Set aside for 5 minutes.
- 2. Scald the milk in a small saucepan, then add the butter and honey; cool to 110 degrees F to 115 degrees F (43 degrees C - 46 degrees C).
- 3. Place the flour and salt into the Vitamix Dry Grains container and secure lid.
- 4. Select Variable 1.
- 5. Turn machine on and slowly increase speed to Variable 6.
- 6. Blend until a hole forms in the center of the mixture, about 5 seconds.
- 7. Select Variable 3.
- 8. Turn machine on and remove the lid plug. Pour egg, yeast mixture, and milk mixture through the lid plug opening. Stop machine and replace the lid plug.
- 9. Select High speed. Slowly turn the machine On and Off two times. Stop machine and remove lid.
- 10. While the dough rests, lightly grease a large bowl with vegetable cooking spray or shortening.
- 11. Use a wet nylon spatula to scrape the sides of the Vitamix container. Pull the dough away from the container sides and into the center of the mixture. Replace lid.
- 12. Select High speed. Slowly turn machine On and Off five times.
- 13. Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry. Repeat process five times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.
- 14. To remove the dough from the container, turn the machine On and Off five times (to assist in lifting the dough up and away from the blades). Invert the container over the greased bowl and allow the dough to fall into the bowl. Turn the dough once to coat the entire surface; cover with a clean kitchen towel and let rise for 20 to 30 minutes.
- 15. Transfer the dough to a floured work surface. Roll it into a large rectangle, turning and flouring often, about 9-inches x 15 inches (23 cm x 38 cm) in size.
- 16. Cut the dough lengthwise into thirds, so that you have 3 strips 9-inches x 5-inches (23 cm x 13 cm) in size (a pizza cutter works well for this).
- 17. Spread the center of each section with the Poppy Seed Filling. Dampen both ends of each strip and also dampen one long side with warm water.
- 18. Roll each third lengthwise so that the poppy seeds are rolled inside jelly roll style. Seal the wet edges and then seal both ends of the strands.
- 19. Line up the three strands on a parchment paper lined baking sheet (seam sides down). Braid the 3 strands loosely so the dough has room to expand. Seal the ends with your fingers and some additional water and tuck the sealed portion under the braid so the strands won't come apart during baking.
- 20. Cover with a clean, dry kitchen towel and let rise for about 20 to 25 minutes.
- 21. Brush braid surface with the egg and milk mixture. Bake in a heated 350 degrees F (180 degrees C) oven for 35 to 40 minutes or until golden brown and braid reaches an internal temperature of 190 degrees F (88 degrees C) when tested with an instant read thermometer.
- 22. Cool on a wire rack 10 minutes, then very carefully slide from the pan and allow to cool completely on a wire rack before slicing.
POPPY-SEED SWEET BREAD
Categories Mixer Dairy Egg Dessert Bake Poppy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 2 (12-inch) loaves
Number Of Ingredients 23
Steps:
- Make dough:
- Stir together water and 1 teaspoon sugar in a small bowl. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
- Beat together butter and remaining 1/2 cup sugar in mixer at medium speed until pale and fluffy. Add yolks, vanilla, salt, and zest, beating until combined, then add yeast mixture. Reduce speed to low and add flour (2 1/2 cups) and milk, alternating in 2 batches and mixing until combined. Increase speed to medium and beat until dough is shiny and elastic, 4 to 6 minutes. (Dough will be very soft and sticky.)
- Scrape down side of bowl and cover bowl with plastic wrap and a kitchen towel. Dust dough with 2 tablespoons flour. Let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours.
- Make filling while dough rises:
- Bring raisins, cream, zest, and juice to a simmer in a 1-quart heavy saucepan over moderate heat, stirring occasionally. Remove from heat and let stand until most of cream is absorbed, about 20 minutes.
- Stir mixture into poppy-seed filling in a bowl.
- Assemble loaves:
- Line a 17- by 12-inch baking sheet with parchment paper.
- Punch down dough with a lightly oiled spatula and divide into 2 equal pieces. Roll out 1 piece on a well-floured surface with a floured rolling pin to a 12- by 9-inch rectangle (about 1/4 inch thick) with a long side nearest you.
- Spread half of filling evenly over dough with offset spatula, leaving a 1/2-inch border all around edge. Beat together yolk and cream for egg wash and brush on long border nearest you.
- Starting with long side farthest from you, roll dough toward you into a snug log, pinching firmly along egg-washed edge to seal. Pinch ends of loaf together and arrange lengthwise on baking sheet, off center and seam side down. Tuck ends under slightly. Form a second loaf in same manner, spacing loaves about 4 inches apart. Chill remaining egg wash to use later. Loosely cover with buttered plastic wrap and let rise in a warm, draft-free place until loaves double in bulk, about 1 hour.
- Put oven rack in middle position and preheat oven to 350°F.
- Cut 3 steam vents, spaced 3 to 4 inches apart, in each loaf with a sharp knife, then brush loaves with remaining egg wash. Bake until crusts are deep golden brown and bottoms sound hollow when tapped, about 45 minutes. Transfer to a rack and cool to room temperature.
POPPY SEED SHORTBREADS
Categories Cookies Dessert Bake Easter Spring Poppy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 34 cookies
Number Of Ingredients 8
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Beat together butter, sugar, vanilla, and salt in a bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, then add flour and poppy seeds and mix until just combined.
- Transfer dough to plastic bag and pat out dough to size of bag. Press out excess air and seal bag. Roll out dough with a rolling pin to flatten evenly and to fill bag (dough will be about 1/4 inch thick). Freeze dough on a baking sheet until firm, at least 20 minutes.
- Open bag and cut apart along seams, reserving bag for rolling scraps. Cut out as many ovals as possible with cookie cutter, reserving scraps, and transfer to 2 ungreased large baking sheets, arranging about 1/2 inch apart. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 16 to 20 minutes total. Cool cookies on sheets on racks 5 minutes, then transfer with a spatula to racks to cool completely.
- Gather and reroll scraps using reserved plastic bag (to keep dough from sticking), then cut out and bake more cookies in same manner.
POPPY SEED QUICK BREAD
This a delicious quick bread that has a cake-like texture. The flavor is so good and it's so easy to put together. I got this recipe from Zora who was the bakery manager of a grocery store that I had worked at.
Provided by Michelle S.
Categories Quick Breads
Time 50m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Beat cake mix, oil, pudding mix, and eggs until well blended.
- Stir in water, poppy seeds and lemon extract.
- Pour into 2 well greased loaf pans.
- Bake at 350°F for approximately 40 minutes or until they test done.
Nutrition Facts : Calories 1995.8, Fat 102.9, SaturatedFat 20, Cholesterol 428.1, Sodium 2336.6, Carbohydrate 244.3, Fiber 5.7, Sugar 144.3, Protein 25.8
NANA'S POPPY SEED BREAD
This recipe is my grandmothers.I don't know where she aquired it but I have always had it at her house. A tried and true favorite in our family. This one doesn't stay around long! Great for gift giving too! This recipe I have found works better if you split the batter into 2 loaf pans. It makes lots of batter so making 2 instead of one seems to be the consensus here.
Provided by geishafrog
Categories Breads
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325.
- In a large bowl mix all ingredients together.
- Put in a buttered 2 9"loaf pans and bake for@ 45 minutes, testing with a toothpick for doneness.
- Let cool and slice.
- ENJOY.
MY MOM'S POPPY SEED BREAD
This recipe was given to me by my friend, Tracy Wernsman. It is very yummy and I know holds a special place in her heart. Enjoy!
Provided by Kimke
Categories Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- Blend dry ingredients with milk and oil, beat eggs in thoroughly and add flavorings.
- Pour into 2 greased bread loaf pans. Make sure pans are greased to prevent sticking or even better, use a non-stick pan.
- Bake at 350 degrees for 1 hour and 15 minutes.
- Test with toothpick.
- Meanwhile, melt butter, add juice, sugar, vanilla and almond extract.
- Bring to a boil.
- Remain warm.
- When bread is done, drag a knife around edges of your pan, poke holes with a fork in random pattern.
- Drizzle glaze over and in cake.
- Cool thoroughly.
- Wrap in Saran Wrap.
- Refrigerate or freeze.
- Could also make muffins or smaller loaves.
SWEET POPPY SEED BREAD
This is a sweet bread, different from the popular lemon poppy seed flavor. Very simple to make and very moist and tasty! Can also be made into muffins.
Provided by JPerez
Categories Quick Breads
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- With electric mixer, combine oil, applesauce, and sugar.
- Add almond, butter, and vanilla flavorings.
- Blend in milk.
- Add eggs and blend until combined.
- Add flour and baking powder.
- Blend in poppy seeds.
- Spray two loaf pans with nonstick spray, or prepare muffin pan with nonstick spray or muffin papers.
- Bake bread at 350 degrees for 55-60 minutes (muffins take about 20-25 minutes).
- Pour glaze on bread or muffins while still warm. I do this a little bit at a time so the bottom doesn't get soggy.
Nutrition Facts : Calories 228.2, Fat 7.7, SaturatedFat 1.4, Cholesterol 28.6, Sodium 41.5, Carbohydrate 37.1, Fiber 0.6, Sugar 22.9, Protein 3
POPPY SEED CHEESE BREAD
This easy-to-make bread goes well with a salad luncheon or a casserole dinner. But I especially like to serve it with spaghetti and pasta dishes. The cheese topping is its crowning glory! -Elaine Mundt, Detroit, Michigan
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- Dissolve yeast and sugar in water. Combine milk, shortening and salt; stir into yeast mixture. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough; press into a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Combine cheese, egg, milk and onion; spread over dough. Sprinkle with poppy seeds. Bake 15-20 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 163 calories, Fat 8g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 267mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
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