Everyone’s talking about the horrific flu season we’re having. People are predicting it to be the worst in decades. We won’t know for sure since we’re just getting into the beginning. Did you get a flu shot?
I never have. I’ve always worked with kids, so they were my “flu shot.” AKA they give me some kind of sickness, I get over it, and then I don’t get sick for a quite a while. This year, however, I wasn’t as lucky.
My DB and I both woke up Thursday morning feeling like someone had sucked the lives from us. We were congested, had sore throats, and had to go buy extra boxes of tissues for our ongoing runny noses.
Lucky for us, we had the weekend to lay in bed and do nothing. I slept for 16 hours a day while my DB drank liquids for every meal. We ate all the hot Asian soups to help us kick the bug— soondubu, pho, ramen, and udon. Yes, this means I didn’t cook for four days… four glorious days.
That’s definitely one of the perks of being sick. I have an excuse not to make dinner. Does that make me a bad house-girlfriend?
At least I’ll always be happy to make dessert! This poppyseed bread is just divine. Usually, lemon and poppyseed go hand in hand, but I was happy to find a recipe that omitted the lemon. As I’ve mentioned numerous times, I’m not a fan of lemon desserts.
The almond extract was very strong, but it was a welcomed flavor. Why haven’t I used almond extract in more of my desserts? It’s wonderful!
If you keep the bread in an airtight container, the glaze will soften and become moist again. It’s best left out to harden and served right away. This bread has the consistency of pound cake– dense and fluffy at the same time, but without all the fat. RecipeĀ from The Girl Who Ate Everything.
Ingredients
- 3 cups flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 3 eggs
- 1 1/8 cups cooking oil
- 2 1/4 cups sugar
- 1 1/2 cups milk
- 1 1/2 T. poppy seeds
- 1 1/2 tsp almond extract
- 1 1/2 tsp vanilla
- 1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)
- 1/4 cup orange juice
- 3/4 cup sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla
- 1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)
Directions
- Preheat oven to 350 degrees.
- In a mixing bowl, stir together all of the ingredients. Pour evenly into greased baking pans. Makes 6 small loaves or 2 large loaves.
- Bake at 350 for 50-60 minutes for large pans and less for smaller pans.
- Pour all the ingredients into a saucepan and cook over medium heat until sugar is completely dissolved.
- Remove the bread from the pans once they're cool enough and carefully pour glaze over warm bread.
If you wish, you can just bake them into little individual muffins and they’ll turn out just as pretty:
I hope you feel better soon and these look delicious! š Will definitely try this recipe soon!
Cindy x
http://www.cindynguyen.ca/
it’s hard for me to think of poppy seeds without thinking of that seinfeld episodeā¦these look great. i love glaze.
I made these today and they were delicious! I’ll bring the extra loaf over for my neighbors to enjoy! yum!