| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Bread, Savory, Quickbreads |
3 |
Servings |
INGREDIENTS
| 3 |
tb |
Poppy Seeds |
| 4 |
c |
All-purpose flour; unbleached |
| 2 |
tb |
Baking powder |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 2 |
c |
Sharp cheddar cheese; grated |
| 3 |
md |
Green onions; finely chopped |
| 4 |
|
Eggs |
| 1 |
c |
Plain nonfat yogurt |
| 1 |
c |
Nonfat milk |
INSTRUCTIONS
Pour boiling water over poppy seeds and let soak until seeds sink to the
bottom, about 10 minutes. Drain well. Wring poppy seeds dry in towel.
Preheat oven to 375 degrees F. Grease three 9 x 5 inch loaf pans. Combine
flour, baking powder, salt and baking soda in large bowl. Stir in poppy
seeds, cheese and onions. Make well in center. Add eggs to well. Whisk
until frothy. Whisk yogurt and milk into eggs, then whisk quickly just to
incorporate flour; batter should be lumpy. Divide batter among prepared
pans. Bake until tester inserted in center comes out clean, about 35
minutes. Cool to room temperature before serving.
busted by Sarah G.
Recipe by: Unknown
Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Mar 17,
1998
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