Thursday, March 6, 2008

Poppy Seed Bread

Serves: 24 - Sweet, heavy bread that can be made entirely from food storage items. Great for breakfast.

3 cups all-purpose flour
2 cups sugar
1 1/2 tsps. salt
1 1/2 tsps. baking powder
1 1/2 Tbls. poppy seed
1/4 cup egg white powder
3/4 cup warm water
1 1/2 cups milk (may make it up from powdered)
1 6-oz. jar pears (baby food)
1/2 cup vegetable oil
1 1/2 tsps. almond extract
1 1/2 tsps. butter flavoring
1 1/2 tsps. vanilla

Preheat oven to 350 degrees. Mix flour, sugar, salt, baking powder and poppy seeds in large bowl. In separate bowl, mix egg white powder with 3/4 cup warm water until dissolved and frothy. Add milk, baby pears, oil and extracts and mix well. Add wet ingredients to dry ingredients and whisk until just mixed. Pour into two loaf pans, a bundt cake pan or muffin tins that have been sprayed with non-stick spray. Bake loaves approx. 50 minutes, bundt cake approx. 40, muffins approx. 20 minutes.
One slice of bread equals 28% fat, 5.25 fat grams and 172 calories.

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