Vanilla Poppy Seed Bread
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1 Cup (16 tbs)|
|Poppy seed||1⁄4 Cup (4 tbs)|
|Baking powder||3 1⁄2 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
Heat oven to 350°.
Grease bottom only of loaf pan, 9 x5x3 inches, or 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches.
Mix all ingredients; beat 30 seconds.
Pour into pan(s).
Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8 1/2-inch loaves 55 to 60 minutes.
Loosen sides of loaf from pan; remove from pan.
Cool completely before slicing.
To store, wrap and refrigerate no longer than 1 week.