This past Saturday, my little Main-Street-USA town hosted its annual Christmas parade. I look forward to this event each year, as it marks the introduction of the holiday season. Hubs was up and at’em early, since he had to gather his band together to march, and I had a few hours in between the parade and my mom and my mother-in-law both joining me for the festivities.
So of course, I decided to bake! And since this was a day to share with both my mother and my mother-in-law, I decided to bake one of my mother-in-law’s famous dishes: orange poppyseed bread.
It is the most delectable.
Last winter, she and I spent some time in the kitchen and she taught me in the way of the most delicious–and hubs, Mama Jill, and I spent the afternoon decorating her Christmas trees and munching on this bread. Now, I taste this bread and am instantly brought back to that wintry afternoon, but you can definitely make this bread any time of year.
So this loaf was made on Saturday, and by Sunday evening it was all gone.
How’s that for proof of good, eh?
MAMA JILL’S ORANGE POPPY SEED BREAD
1–Preheat oven to 350 and go ahead and butter/flour two 9 x 5 loaf pans, or six mini-loaf pans.
2–In a separate bowl, mix together 3 cups flour, 2 1/4 cups sugar, 1 1/2 tsp. salt, 2 tsp. poppy seeds, and 1 1/2 tsp. baking powder.
3–Add to the dry mixture the following: 3 eggs slightly beaten, 1 1/8 cup vegetable oil, 1 1/2 c. milk, and 1 1/2 tsp EACH of almond extract, vanilla extract, and butter flavoring. Combine until JUST wet.