LaDawn's Poppy Seed Bread

- makes 2 large loaves or 3 smaller loaves

Blend and beat for 2 minutes:

3 cups flour

1 1/2 tsp. salt

1 1/2 tsp. baking powder

2 1/2 cups sugar

1 1/2 cups milk

1 1/8 cups oil

1 1/2 Tbsp. poppy seeds

3 eggs

1 1/2 tsp. vanilla

1 1/2 tsp. almond extract

Grease well and lightly flour pans.  Pour into loaf pans and bake at 350 degrees for 50 to 60 minutes.  Remove from oven and let cool for 10 minutes, brush with glaze while bread is still in the pan.  Cool 10 more minutes then remove from the pans.  Loosen with a knife around the sides to help remove.  Cool on rack then place in plastic bag or airtight container.

GLAZE FOR POPPY SEED BREAD

2 tsp. melted butter

2 tsp. milk

3/4 cup sugar

1/4 cup mixed orange juice (once I just added a Tbsp. of concentrate and a little water - and it was more tangy and very good too.)

1/2 tsp. vanilla

1/2 tsp. almond extract

Glaze will be sugary - just stir together and then baste the bread.

*This will do four large loaves or 6 medium loaves as I always make a double batch of bread