Poppy Seed Bread

Instructions

1. Step 1

   Heat the oven to 175°C. Line the loaf pan with parchment paper, leaving enough overhang to lift out the baked loaf.

   Cookware: loaf pan, parchment paper

2. Step 2

   Whisk the flour, granulated sugar, poppy seeds, baking powder, and salt until evenly combined.

   Ingredients used: 250.0 gr All-Purpose Flour, 8.0 gr Baking Powder, 3.0 gr Fine Salt, 200.0 gr Granulated Sugar, 28.0 gr Poppy Seed

   Cookware: Medium mixing bowl, whisk

3. Step 3

   In the large bowl, whisk the eggs, milk, vegetable oil, vanilla extract, and almond extract until smooth.

   Ingredients used: 2.5 ml Almond Extract, 2.0 piece Egg, 5.0 ml Vanilla Extract, 120.0 ml Vegetable Oil, 180.0 ml Whole Milk

   Cookware: Large Mixing Bowl, whisk

4. Step 4

   Add the dry mixture to the wet mixture and fold just until no dry pockets remain. Transfer the batter to the prepared loaf pan and level the surface.

   Cookware: Large Mixing Bowl, loaf pan, Medium mixing bowl, Silicone spatula

5. Step 5

   Bake until the loaf is golden and a wooden skewer inserted in the center emerges without wet batter, about 50 to 60 minutes.

   Timer: 55 min (fixed)

   Cookware: loaf pan, parchment paper, Wooden skewer

6. Step 6

   Let the loaf cool in the pan before lifting it out by the parchment overhang.

   Timer: 10 min (fixed)

   Cookware: loaf pan, parchment paper

7. Step 7

   Place the loaf on the wire rack and let it cool completely.

   Timer: 35 min (fixed)

   Cookware: Wire Cooling Rack

8. Step 8

   Whisk the powdered sugar and lemon juice into a smooth, pourable glaze.

   Ingredients used: 30.0 ml Lemon Juice, 120.0 gr Powdered Sugar

   Cookware: small bowl, whisk

9. Step 9

   Drizzle the glaze over the cooled loaf. Let it set before slicing and serving.

   Timer: 10 min (fixed)

   Cookware: Wire Cooling Rack