Almond Poppyseed Bread
3 cups barley flour
2 1/2 cups sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/8 cup canola oil
1 1/2 cups milk
2 tsp. poppy seeds
1 1/2 tsp. vanilla extract
1 1/2 tsp. butter extract
1 1/2 tsp. almond extract
3/4 cup sugar
1/4 cup orange juice concentrate
1/2 tsp. vanilla extract
1/2 tsp. butter extract
1/2 tsp. almond extract
Heat slightly in small sauce pan till all is dissolved and mixed together.
1 regular-sized loaf
Preheat oven to 350 degrees.
In a medium bowl sift together barley flour, salt, baking powder.
In a large bowl combine eggs, oil, sugar, and flavorings.
Beat for 2 minutes, adding in barley flour mixture and milk, then stir only until all ingredients are combined. Stir in poppy seeds.
Pour into greased and floured bread pan or small bread pans.
Bake 40 minutes in small loaf pans or 55-60 minutes in regular size bread pan.
Remove from oven when done. Bread will be moist. Set on cooling rack for 10 minutes, then remove from bread pans. Drizzle glaze over Almond Poppyseed Bread and let cool until the glaze hardens.
Stores well in an airtight container.