Yield: 5 servings
Measure | Ingredient |
---|---|
3 cups | Flour |
1½ teaspoon | Salt |
1½ teaspoon | Baking powder |
2¼ cup | Sugar |
1½ tablespoon | Poppy seeds |
½ teaspoon | Vanilla extract |
½ teaspoon | Butter flavoring |
½ teaspoon | Almond flavoring |
3 eaches | Eggs |
1⅛ cup | Cooking oil |
1½ cup | Milk |
1½ teaspoon | Almond extract |
1½ teaspoon | Vanilla extract |
½ teaspoon | Nutmeg |
¼ cup | Orange juice |
¾ cup | Powdered sugar (sifted) |
GLAZE
Grease 5 wide-mouth pint canning jars. Divide dough evenly between jars. (Jars will be slightly over ½ full.) Bake at 325 degrees for 50 minutes. Pull jars out of oven 1 at a time. Pour glaze over hot bread. Immediately apply and firmly tighten a two-piece wide-mouth canning lid.
The lid will form a vacuum seal as the jar cools. Jars of canned bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer. The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.
Original Source not noted on file Submitted By DOROTHY FLATMAN On 12-15-95