Best 4 My Moms Poppy Seed Bread Recipes

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In this comprehensive culinary guide, we embark on a delightful journey to discover the secrets behind creating the perfect "My Mom's Poppy Seed Bread". This classic family recipe, passed down through generations, holds a special place in the hearts of many, evoking nostalgic memories of warm kitchens and the comforting aroma of freshly baked bread. As we delve into the nuances of this beloved treat, you'll uncover tips, tricks, and expert advice to help you recreate the magic of your mom's poppy seed bread, ensuring that every bite transports you back to those cherished moments of culinary bliss.

Here are our top 4 tried and tested recipes!

MY MOM'S POPPY SEED BREAD



My Mom's Poppy Seed Bread image

This recipe was given to me by my friend, Tracy Wernsman. It is very yummy and I know holds a special place in her heart. Enjoy!

Provided by Kimke

Categories     Breads

Time 1h30m

Yield 2 loaves

Number Of Ingredients 16

3 cups flour
2 1/2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk
1 cup oil, plus
2 tablespoons oil
3 tablespoons poppy seeds
3 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1/4 cup butter
1/2 cup orange juice
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Steps:

  • Blend dry ingredients with milk and oil, beat eggs in thoroughly and add flavorings.
  • Pour into 2 greased bread loaf pans. Make sure pans are greased to prevent sticking or even better, use a non-stick pan.
  • Bake at 350 degrees for 1 hour and 15 minutes.
  • Test with toothpick.
  • Meanwhile, melt butter, add juice, sugar, vanilla and almond extract.
  • Bring to a boil.
  • Remain warm.
  • When bread is done, drag a knife around edges of your pan, poke holes with a fork in random pattern.
  • Drizzle glaze over and in cake.
  • Cool thoroughly.
  • Wrap in Saran Wrap.
  • Refrigerate or freeze.
  • Could also make muffins or smaller loaves.

POPPY SEED BREAD WITH GLAZE



Poppy Seed Bread with Glaze image

This recipe was given to my mom from our neighbor. The bread is so sweet and delicious! It's still very scrumptious if you choose not to use the glaze. They are the BEST GUARANTEED!

Provided by Christina Jun

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h20m

Yield 24

Number Of Ingredients 16

3 cups all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons baking powder
3 tablespoons poppy seeds
1 ½ teaspoons butter flavored extract
1 ⅓ cups vegetable oil
3 eggs
1 ½ cups milk
2 ¼ cups white sugar
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
¼ cup orange juice
½ teaspoon butter flavored extract
½ teaspoon almond extract
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
  • Mix together flour, salt, baking powder, poppy seeds, butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.
  • Bake at 350 degrees F (175 degrees C) for one hour. Cool 5 minutes. Poke holes in top of loaves and pour glaze over.
  • To make glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla. Add enough confectioners' sugar to make glaze.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 42 g, Cholesterol 24.5 mg, Fat 13.8 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 191.5 mg, Sugar 29.7 g

OLD WORLD POPPY SEED ROLL



Old World Poppy Seed Roll image

Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.

Provided by Linda

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 16

Number Of Ingredients 12

½ pound poppy seeds
¾ cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
½ cup hot milk
1 (.25 ounce) package active dry yeast
½ cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
½ teaspoon salt
¼ cup butter
1 egg, separated - white reserved

Steps:

  • Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
  • Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
  • Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
  • Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
  • Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
  • Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
  • Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  • Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
  • Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
  • Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  • Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g

POPPY SEED BREAD



Poppy Seed Bread image

This moist, rich bread is so delicious-it's very popular in our area. It gets golden brown and looks great sliced for a buffet. I also like to make miniature loaves to give as gifts. -Faye Hintz, Springfield, Missouri

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 17

3 cups all-purpose flour
2-1/4 cups sugar
1-1/2 tablespoons poppy seeds
3 teaspoons baking powder
1-1/2 teaspoons salt
3 large eggs, lightly beaten
1-1/2 cups whole milk
1 cup canola oil
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract
1-1/2 teaspoons butter flavoring
GLAZE:
3/4 cup sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon butter flavoring

Steps:

  • In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 195 calories, Fat 8g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

  • Flour and Sugar Mixture: Before adding wet ingredients, whisk together the flour, sugar, poppy seeds, and salt in a large bowl. This ensures the poppy seeds and sugar are evenly distributed throughout the batter.
  • Mixing Batter: To avoid over-mixing and a dense texture, combine the wet and dry ingredients in three additions, alternating between the wet and dry ingredients. Use a wooden spoon or spatula to gently fold until just combined. Do not over-mix.
  • Preparing the Loaf Pan: Grease and flour the loaf pan thoroughly. This helps prevent the bread from sticking and ensures it comes out of the pan easily after baking.
  • Resting the Batter: After pouring the batter into the loaf pan, let it rest for 10 minutes before baking. This allows the gluten in the flour to relax and results in a more tender crumb.
  • Checking Doneness: Insert a toothpick or skewer into the center of the bread. If it comes out clean or with just a few moist crumbs attached, the bread is done. Avoid over- baking, as it can dry out the bread.

Conclusion:

My Mom's Poppy Seed Bread is a classic recipe that delivers a moist, fluffy texture and a delightful nutty flavor from the poppy seeds. It's a versatile bread that can be enjoyed on its own, toasted with butter, or used for sandwiches and French toast. With these detailed tips and tricks, you'll be able to create this delicious bread and impress your family and friends with your baking skills. Remember, practice makes perfect, so don't be discouraged if your first attempt is not exactly as you expected. Keep experimenting with the recipe and techniques, and you'll soon master the art of making this delightful poppy seed bread.

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