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  • Almond Poppyseed Bread

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    Almond Poppyseed Bread
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Lb Loaf: - (1 1/2 Lb Loaf):
    • 1 1/2 tsp Active Dry Yeast (2 1/4 Tsp)
    • 1 3/4 c. Bread Flour (2 2/3 C)
    • 1/3 c. Rolled Oats (1/2 C)
    • 1/2 tsp Salt (3/4 Tsp)
    • 2 Tbsp. Poppy Seeds (3 Tablespoons)
    • 1 tsp Almond Extract (1 1/2 Tsp)
    • 2 Tbsp. Sugar (3 Tablespoons)
    • 1 Tbsp. Wonderslim *Note, (1 1/2 Tablespoons)
    • 1/2 c. Skim Lowfat milk **Note, (1 C)
    • 1/4 c. Egg beaters(r) 99% egg substitute ***Note, (1/2 C)
    • 1/4 c. Slivered Almonds (6 Tablespoons)

    Directions

    1. *NOTE: Original recipe used 2 Tablespoons butter for small loaf and 3 Tablespoons for large.
    2. **NOTE: Original recipe used regular lowfat milk
    3. ***NOTE: Original recipe used 1 regular egg for both small and large.
    4. This is a light, barely sweet bread, with oatmeal adding texture. It is a good bread for breakfast or possibly a snack, and not at all like those gummy, overly sweet muffins.
    5. Put all ingredients except almonds in bread pan in order suggested by your bread machine instructions. Set for white bread, medium crust. Press Start. Adding almonds at the beeper or possibly after the first kneading.
    6. This is a wonderful tasting loaf of bread...and it sure disappears quickly!!

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