3 c Flour 3 ea Eggs
1 1/2 ts Salt 1 1/8 c Cooking oil
1 1/2 ts Baking powder 1 1/2 c Milk
2 1/4 c Sugar 1 1/2 ts Almond extract
1 1/2 tb Poppy seeds 1 1/2 ts Vanilla extract
-GLAZE-
1/2 ts Vanilla extract 1/2 ts Nutmeg
1/2 ts Butter flavoring 1/4 c Orange juice
1/2 ts Almond flavoring 3/4 c Powdered sugar (sifted)
Grease 5 wide-mouth pint canning jars. Divide dough evenly between
jars. (Jars will be slightly over 1/2 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
Yields
5 servings