Things are beginning to pick up here at Flag House Inn now that spring has sprung and guests are getting out of winter hibernation and into spring clothes and walks about town. It is time, now, for me to look at my recipe book and see what treats I can make for our breakfasts this year.
There are many Poppy Seed Bread recipes but I like this one as it reminds me of my days before we purchased the Flag House Inn and began the wonderful life of living in Annapolis and greeting many interesting guests during the past 19 years. My previous job was as Director of Student Health at Guilford College in Greensboro, NC. I had a wonderful secretary who became a dear friend, too, over the 13 years I worked there. She shared this recipe with me and the best part about it is the ingredients go into the bowl together, you mix it, put it in the pan and enjoy when cooking is completed. It makes two loaves so you can have one today and then freeze the other one for several weeks down the road.
Hope you and yours are having a beautiful spring – even though March winds have been really making our flags fly steadily on the front porch – and that you will consider a visit to Flag House Inn before too long.
POPPY SEED BREAD
3 CUPS FLOUR
1 1/2 TSP SALT
1 1/2 TSP BAKING POWDER
1 1/8 CUPS OIL
2 1/2 CUPS SUGAR
1 1/2 CUPS MILK
1 1/2 TBSP POPPY SEEDS
1 1/2 TSP ALMOND FLAVORING
1 1/2 TSP BUTTER FLAVORING
1 1/2 TSP VANILLA EXTRACT
Mix all ingredients with an electric mixer for two minutes.
Pour into two greased loaf pans.
Bake one hour at 350 or until done.
If desired you can mix the ingredients below and cover each loaf with a glaze of:
1/2 CUP ORANGE JUICE
3/4 CUP SUGAR
1/2 TSP EACH OF ALMOND, BUTTER AND VANILLA FLAVORING