POPPY SEED BREAD

3 cups all-purpose flour
2 cups sugar
3 eggs
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 Tablespoons Poppy Seeds
1-1/2 cups milk
3/4 cup vegetable oil
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract
1-1/2 teaspoons butter flavoring
Orange Glaze

Combine first 11 ingredients in a large bowl; beat 2 minutes at medium speed of electric mixer. Spoon batter into 2 greased and floured 8x4x3 inch loaf pans; bake at 350 for 1 hour, or until a wooden pick inserted in center comes out clean. Cool loaves in pans for 10 minutes; remove from pans, and cool completely on wire racks. Drizzle bread with Orange Glaze. YIELD: 2 loaves

ORANGE GLAZE:

1 cup sifted powdered sugar
2 Tablespoons orange juice
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon butter flavoring

Combine all ingredients, mixing well. Yield: about 1/2 cup.

From: 1983 Southern Living Annual Recipes - Carol Craighead, Newport News, VA.

My Note: For Lemon Poppy Seed Bread, substitute lemon extract for the almond extract in both the bread and the glaze.