3/4 c Unsalted butter or margarine
Softened (1 1/2 sticks) 1 1/4 c Sugar
1 1/2 t Baking powder
1 t Salt
3 lg Eggs
1/2 c Milk
1 1/2 t Vanilla extract
2 3/4 c All-purpose flour
1/4 c Poppy seeds
1. Heat oven to 350F. Grease two 7-1/2 x 3-3/4 x 2-1/4-inch loaf pans
(3-1/2 cup capacity). 2. Beat butter, sugar, baking powder and salt in a large bowl with an
electric mixer on medium speed 3 minutes or until fluffy. Beat in eggs one at a time. Beat in milk and vanilla until blended (batter may look curdled). With mixer on low speed, beat in flour and poppy seeds just until blended (batter will be thick). Divide between prepared pans, spreading batter evenly. 3. Bake 45 to 50 minutes until a pick inserted in centers comes out
clean. Cool in pans on wire rack 10 minutes before removing from pans to rack to cool completely. Store airtight. Source: Woman’s Day Magazine, 11/1/96 Posted to TNT: Jane Ghorbani, 10/24/96 —–