Along with soup, I’m always craving warm bread in the Fall and Winter. It is just so yummy and warms the soul. Wouldn’t you agree?
I hate to admit that I still don’t consider myself a “bread maker” because of my fear of yeast, but I’ve decided to conquer that in the coming year (promise)! Don’t know why it scares me so much. Probably just because I’ve never used it and it’s something I’m unfamiliar with. Fortunately, I just keep an eye out for the yummy bread recipes that don’t call for yeast, like this next one. It’s actually one my mom tried out for the family, and it reminds me of a yummier version of the Poppy Seed muffins you can get at Sams Club or Costco. I was pretty much sold on the recipe when I realized there was almond extract in it because it’s probably my most favorite ingredient EVER (like really – I try to throw it in everything)!!!
Doesn’t this bread look delicious?! I love poppy seed bread already but with a glaze on top it makes even more delicious.
I think I will make it this week.
- 3 cups flour
- ½ tsp. salt
- 1½ tsp. baking powder
- 3 eggs
- 1⅛ cups cooking oil
- 2¼ cups sugar
- 1½ cups milk
- 1½ TB poppy seeds
- 2 tsp. almond extract
- 2 tsp. vanilla extract
- 1½ tsp. butter melted
- Preheat oven to 350 degrees. Grease and flour 2 large bread pans. Mix all of the ingredients together with your mixer until well combined. Pour into your greased pans.
- Bake at 350 for 50-60 minutes. NOTE: Dark metal pan require less baking time at a lower temperature.
- GLAZE RECIPE: Mix 1 cup sifted powdered sugar, 3 TB milk, 2 TB lemon juice, ½ tsp. almond extract in a bowl until well combined. Spoon over warm bread.
Recipe adapted from HERE.
For more NON-YEAST Bread recipes be sure to check out:
For all Bread recipes go HERE.
For all Lil’ Luna recipes go HERE.
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Pictures for this recipe were taken by my contributor, Alicia of The Baker Upstairs.