Poppy Seed Bread
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||3 Large, separated|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Milk/Yogurt||1⁄2 Cup (8 tbs)|
|Poppy seeds||1⁄2 Cup (8 tbs)|
Heat the oven to 350 degrees.
Butter a 9 by 5 inch loaf pan.
Beat the butter with the sugar until light and creamy.
Beat in the egg yolks and vanilla.
Sift together the flour, baking powder and salt.
Add half the flour mixture to the butter mixture, stirring until smooth, then add half the milk.
Repeat the process with the rest of the flour mixture and the rest of the milk.
Stir in the poppy seeds.
Beat the egg whites until stiff and fold into the batter.
Turn the batter into the prepared pan.
Bake about 45 minutes until the cake is browned and the top springs back when lightly touched.