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.
my town juxtaposed: the red hat ladies and the hunters, oh my.
how's this for a float, macys?
don't fall out of the sleigh, Santa!
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.
**NOTE–butter flavoring can be found by all of the other extracts and flavorings. I had no idea until I made this recipe, since I have never used it in anything else. In case you are like me and weren’t sure, now you know—you’re welcome!
4–Mix (with a handheld or electric mixer) for 2 minutes only! No more, no less.
5–Pour batter into loaf pan(s) and bake for one hour, or until a toothpick test shows clean.
it's really ok if it oozes a bit, really. it's ok.
6–While your delicious bread bakes, make the glaze: whisk up 3/4 cup sugar, 1/4 cup orange juice, and 1/2 tsp. EACH of the flavorings used above. (I used TROPICANA orange juice, because that’s the only kind I buy. Seriously. I ought to buy stock in Tropicana. I can’t start my day without it. You know how some people have to have their coffee in the mornings? That’s how I am with o.j. If there’s no Tropicana in the house, I flip out. Anyhoo, you get the idea and I digresss…)
7–While your bread is still hot, pour the glaze over it. Yes, right on top. Make sure not to get any on your counter or it might dry into superglue-like substance. While this is not true for how it dries on bread, it is true for how it dries on countertops. Or so I have been told by Mama Jill. I heed her warnings, and you should, too.
8–Let bread cool completely before removing from loaf pan……..or act like Farley and myself, whose bread never wholey leaves the pan since we eat it straight out.
Mmmmmmm……..citrusy and Christmasy………
Be on the lookout for more holiday cooking from Feeding Farley!