Vanilla Poppy Seed Bread
"Recipe from "The Vanilla Chef" written by Patricia Rain (The Vanilla Queen.) You can find this and more at www.vanilla.com. The crunch of the poppy seeds and the less pronounced crunch of the vanilla seeds makes this delicate loaf bread a sensory pleasure. Nice served with lemon curd, maple butter or cherry cream cheese pecan spread."
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
2 loaves
ingredients
- 2 1⁄2 cups vanilla sugar
- 2 1⁄2 cups light salad oil
- 2 1⁄2 cups light cream or 2 1/2 cups evaporated milk
- 5 eggs
- 1 large vanilla bean, seeds scraped from
- 5 cups unbleached flour
- 4 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup poppy seed
- 1 tablespoon pure vanilla extract (2 tablespoons if not using vanilla sugar)
directions
- Preheat oven to 350 degrees.
- Generously grease 2 bread loaf pans.
- Combine sugar, oil, cream, eggs, and vanilla seeds in a large bowl, and mix on medium speed of electric mixer until blended.
- Sift together flour, baking powder and salt.
- Blend into egg mixture on low speed.
- Add poppy seeds and vanilla and beat until smooth.
- Turn into pans and bake until golden and bread tests done, about 60 minutes.
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RECIPE SUBMITTED BY
Patricia Rain
Santa Cruz, CA
People ask me all the time how - and why - I became the Vanilla Queen. There's a simple answer and there's a longer story. The simple answer: I've always loved vanilla and, as I have an inquiring mind, I wanted to learn everything possible about vanilla. What began as curiosity eventually led to devoting my life to the promotion of this incredible tropical treasure and the people who grow it. And for that, I became known as the Vanilla Queen.
For the whole story visit The Vanilla Queen at www.vanilla.com
