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The
Birkett Mills
163 Main Street
Penn Yan, NY 14527
315-536-3311
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Poppyseed
& Walnut Bread
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Makes
2 large or 4 small loaves
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Ingredients |
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1-1/4
cups all-purpose flour
1-1/4 cups light or whole buckwheat flour
2 cups granulated sugar
1-1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 cups vegetable oil
4 eggs, lightly beaten
11/2 cups milk
1 tsp. vanilla extract
1 jar (10 oz.) prepared poppy seed filling
2 cups finely chopped apples
1 cup chopped walnuts
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Method |
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Preheat
oven to 350°. Sift first five ingredients into large mixing
bowl. Beat in oil, eggs, milk and vanilla. Stir in poppy seed
filling, apples and walnuts. Divide batter evenly among 4 mini-loaf
pans or 2 large pans (5- x 9-inch). Bake until toothpick inserted
in center comes out clean (small pans, about 35 minutes; large,
about 50 minutes). Cool in pans about 5 minutes, then remove.
Delicious warm or at room temperature. |
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