| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Oven, Bread/cake, Untested |
5 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Baking powder |
| 2 1/4 |
c |
Sugar |
| 1 1/2 |
tb |
Poppy seeds |
| 3 |
|
Eggs |
| 1 1/8 |
c |
Cooking oil |
| 1 1/2 |
c |
Milk |
| 1 1/2 |
ts |
Almond extract |
| 1 1/2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Butter flavoring |
| 1/2 |
ts |
Almond flavoring |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
c |
Orange juice |
| 3/4 |
c |
Powdered sugar (sifted) |
INSTRUCTIONS
GLAZE
Grease 5 wide-mouth pint canning jars. Divide dough evenly between jars.
(Jars will be slightly over 1/2 full.) Bake at 325 degrees for 50 minutes.
Pull jars out of oven 1 at a time. Pour glaze over hot bread. Immediately
apply and firmly tighten a two-piece wide-mouth canning lid.
The lid will form a vacuum seal as the jar cools. Jars of canned bread may
be stored on the pantry shelf with other canned foods or may be placed in a
freezer. The bread is safe to eat as long as jars remain vacuum sealed and
free of mold growth.
Original Source not noted on file
Posted to MM-Recipes Digest by DENISE ROUNDS on Sep 14, 98
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