How To make Almond Glazed Poppy Seed Bread
3 c All-purpose flour
1 1/2 ts Salt
1 1/2 ts Baking powder
3 Eggs
1 1/2 c Milk
1/2 c Butter; room temp.
1/2 c Oil
2 1/4 c Sugar
1 1/2 tb Poppy seeds
1 1/2 ts Almond extract
1 1/2 ts Butter flavoring
1 1/2 ts Vanilla
almond glaze:
1/2 ts Almond extract
1/2 ts Vanilla
1/4 c Orange juice
3/4 c Sugar
Combine all ingredients and beat with mixer 2 minutes. Pour into 2 large or 5 small greased loaf pans. Bake large loaves for 1 hr. And smaller ones
for about 25 min. Or until brown. Cool 10 min and remove from pans. To make almond glaze, mix ingredients together until sugar dissolves. Spoon glaze generously over tops and sides. Cool completely. Wrap in foil to store or freeze. Original recipe didn't say temp to bake but I use 350 degree oven. This freezes nicely and can easily be stored for when you need a quick dessert or sweet cake with coffee or tea. Enjoy!!!! -----
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Ingredients:
2 Cups All Purpose Flour (272g)
3 Teaspoons Baking Powder (15g)
1/4 Teaspoon Salt (1.5g)
¾ Cup Softened Butter (168g)
¾ Cup Sugar (144g)
5 Tablespoons Plain Yogurt (70g)
2 Eggs
2 Teaspoons Almond Extract (10ml)
2 Tablespoons Poppy Seeds (17.6g)
1/2 Cup Sliced Almonds (42g)
Directions:
1. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the yogurt, mixing just until combined. Add the eggs and almond extract; beat until well combined. Gradually add the flour mixture in 2 additions, mixing just until smooth and well combined. Fold in the poppy seeds.
2. Line a muffin tin with paper liners. Fill each liner cup ¾ full with batter. Sprinkle tops with the sliced almonds. Bake in a preheated oven at 350F for 25-30 minutes or until an inserted toothpick comes out clean and the tops are golden brown. Remove from pan and let cool completely on a wire rack.
| Makes about 12 muffins.
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Keto Almond Poppyseed Bread
These days it seems that most people are eating Almond Poppyseed Bread from a box, and this Keto-friendly replica is bomb!
Ease Of Preparation: Easy
Prep Time: 10 Minutes
Cooking Time: 60 Minutes
Total Time: 70 Minutes
Ingredients:
1/2 Cup Coconut Flour
6 Large Eggs
10 Tablespoons of Salted Butter (9 Melted, 1 Softened for Greasing the Pan)
3 Tablespoons Poppyseeds
2/3 Cup Lakanto Monkfruit Sweetener
1 Tablespoon Vanilla Extract
1 Tablespoon Almond Extract
2 Tablespoons Heavy Whipping Cream
1/2 Teaspoon Salt
1 & 1/2 Teaspoons Baking Powder
1/8 Cup Sliced Almonds
1/2 Lemon (Juiced)
Taste of Home - Poppy Seed Bread
Orange Glazed Poppy Seed Bread
3 cups all-purpose flour
1½ t. baking powder
1 t. salt
1½ cups sugar
1½ cups milk
3 eggs
1 1/8 cup vegetable oil
1½ t. each vanilla and almond extract
1 ½ T. poppy seeds
Glaze:
¾ cup sugar
¼ cup fresh orange juice
½ t. each almond and vanilla extract
Whisk flour, baking powder, salt and sugar together in large bowl. In separate bowl, whisk milk, eggs, oil and extract. Mix wet ingredients into dry until just combined and beat for several minutes. Stir in poppy seeds. Pour batter into 2 greased and floured 9x5 inch loaf pans. Bake at 350 degrees for one hour. In small saucepan, mix glaze ingredients together over medium high heat until sugar dissolves. When bread is done, remove from oven and poke holes all over top of loaves. Pour hot glaze over top. Let cool in pan for 10 minutes. Remove and cool on racks.
STEP ONE:
Whisk dry ingredients in one bowl. In separate bowl mix wet
STEP TWO:
Mix wet into dry and add poppy seeds
STEP THREE
Pour into loaf pans and place in oven
STEP FOUR
Mix glaze
STEP FIVE:
Breads done, poke holes, pour on glaze
Serve: sliced on plate
Slovak Poppyseed, Apricot and Nut Bread (Orechovnik)
These delicious filled breads are made to help celebrate holidays like Easter and Christmas. Our grandmother made three types and it is hard to decide which is the favorite. They are easy to make and will be loved by your family and friends. Give them a try, you won’t be disappointed.
Slovak Poppyseed, Apricot and Nut Bread (Orechovnik)
(Makes 2 loaves of bread).
Ingredients
Dough (Makes two loaves):
4 cups flour
1 packet yeast
½ cup powdered sugar
2 eggs
8 tbsp melted butter
¾ cup warm whole milk
⅛ tsp of salt
1 egg beaten with 1 tbsp water for egg wash
Poppy seeds filling (fills one bread):
½ cup whole milk
½ cup powdered sugar
1 cup poppy seeds (ground)
½ cup white raisins
½ tsp vanilla extract
2 tsp oil
Nut filling (fills one bread)
1½ cups nuts (walnuts or pecans finely chopped)
½ cup white raisins
¾ cup granulated sugar
1 tsp vanilla extract
8 tbsp butter
1 egg beaten
Apricot Filling (fills one bread)
2 cups dried pitted apricots
1 cup water
½ cup orange juice
½ cup granulated sugar
1 tbsp lemon juice
Pinch salt
DIRECTIONS
In the bowl of a stand mixer with a dough hook, add the flour, salt, sugar and yeast. Mix to combine.
Add the butter, eggs and milk. Mix until dough comes free from the sides.
Cover the dough and allow to rise in a warm place until doubled about 1-2 hours.
Make the poppy seed filling by adding the milk to a saucepan and bring it to a boil. Grind the poppyseeds or pulse them in a food processor for 2 minutes. Add the ground poppy seeds, sugar, oil, raisins and vanilla extract. Simmer for 20 minutes then cool.
Make the nut filling. Melt the butter in a large skillet and add the sugar. Stir to combine well and remove from heat. Mix in the chopped nuts, raisins and vanilla extract and allow to cool. Beat 1 egg and mix it with the cooled off nut roll filling.
Make the apricot filling. Boil the dried apricots in water until soft and most of the water is absorbed. Let it cool then puree in a food processor. Add the orange and lemon juice, sugar and salt. Cook over low heat until thickened.
Divide the dough into 2 portions. Roll out one dough portion into a rectangle ⅛ inch thick and about 12 inches wide. Spread a filling over the surface and roll up the dough like a jelly roll. Seal the edges with egg wash and pinch closed Place on a parchment lined cookie sheet.
Repeat with the other dough portion and filling. Cover and let rise for one hour.
Brush tops with egg wash. Bake at 350 F for 30 - 40 minutes
Almond Poppyseed Loaf rectangle HD 720p
Get the printable recipe:
Almond Poppyseed Loaf Cake is an easy pound cake recipe that’s made in a loaf pan. It’s like a quick bread but a cake all in one, full of almond extract flavor and poppyseed!