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1
This recipe is actually halved from the original recipe. This version makes one 9/5 loaf. I always make this bread in one big bowl with a hand mixer.
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2
Preheat oven to 350 degrees F.
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3
Start by combining the flour, sugar, salt, baking powder and poppy seeds in your bowl. Gently stir with a wooden spoon until combined. Add the oil and mix with a hand mixer until combined.
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4
Add eggs one at a time, scraping down sides of the bowl after each addition and mixing until just combined. Finally add the milk, vanilla, butter extract and almond extract, mixing until combined.
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5
Grease and flour a 9x5 loaf pan and pour batter into prepared pan.
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6
Place in oven on the middle rack and bake for 1 hour, or until a toothpick inserted into the middle comes out clean.
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7
While the bread is baking, make the glaze. Combine sugar, orange juice, vanilla, almond and butter extracts in a small bowl and stir until sugar is combined.
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8
Once bread is finished, remove from oven and let cool. Once cooled, remove from pan and set on a wire rack.
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9
Using a brush, spread glaze evenly over the top of the bread. A lot will run down the sides and drip, so place wax or parchment paper under the rack while glazing.
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10
I do a few coats of glaze, allowing it to adhere for about 10 minutes before adding the next coat.
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11
Once desired amount of glaze is brushed on, allow the glaze to harden before serving, about 1 hour.
