Monday, December 10, 2012

Almond Poppyseed Bread with Sugar Crust

Almond Poppyseed Bread
3 c. bread flour
2-1/2 c. white sugar
1-1/2 tsp. salt
1-1/2 tsp. baking powder
1-1/2 T. poppy seeds
1-1/2 c. almond milk (or reg. milk )
1 c. + 2 T. canola oil
3 large eggs,
1-1/2 tsp. vanilla
1-1/2 tsp. almond extract
for the sugar crust:
3/4 c. white sugar
1/4 c. freshly squeezed orange juice
1/2 tsp. vanilla
1/2 tsp. almond extract
2 tsp. unsalted butter, melted and slightly cooled
Preheat oven to 350°. Grease two 8-1/2″ x 4-1/2″ loaf pans with shortening and flour and set aside.
 Combine the flour, sugar, salt, baking powder, and poppy seeds. Mix on low, just until combined.
In a separate  bowl, combine the rest of the ingredients – the milk, canola oil, eggs, vanilla, and almond extract.
Slowly add the wet ingredients to the dry. With mixer on low speed, beat until incorporated. Then raise the mixer speed to medium and beat for one more minute.
Pour batter into prepared loaf pans and bake for about 1 hour and 5 minutes(can take longer depending on humidity and altitude, just watch them closely), or until toothpick comes out clean.
While the bread is baking, prepare the glaze. Combine all glaze ingredients and whisk until incorporated.
Cool the bread and then brush glaze on and let sit for several hours until crust has formed.