Almond-Poppy Seed Bread
Almond-Poppy Seed Bread is rated
out of
5 by
5.
Prep Time:
20 minutes
Cook Time:
60 minutes
Servings:
6
Makes 1 loaf.
This recipe calls for almond paste, which is a blend of blanched ground almonds, sugar, and glycerin or another liquid. Sometimes almond extract is added to intensify the flavor. The paste is available in most supermarkets.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/3 cup poppy seeds
- 8 Tbs. (1 stick) unsalted butter, at
room temperature - 1/4 cup almond paste
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
Directions:
Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.
In a small bowl, stir and toss together the flour, baking powder, salt and poppy seeds. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and almond paste on medium speed until smooth and light, 3 to 4 minutes. While the mixer is still running, slowly add the sugar and continue beating until light and fluffy, 3 to 4 minutes; stop the mixer occasionally and scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
Reduce the speed to very low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating each addition until just incorporated; stop the mixer occasionally and scrape down the sides of the bowl.
Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the loaf out onto the rack and let cool completely.
In a small bowl, stir and toss together the flour, baking powder, salt and poppy seeds. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and almond paste on medium speed until smooth and light, 3 to 4 minutes. While the mixer is still running, slowly add the sugar and continue beating until light and fluffy, 3 to 4 minutes; stop the mixer occasionally and scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
Reduce the speed to very low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating each addition until just incorporated; stop the mixer occasionally and scrape down the sides of the bowl.
Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the loaf out onto the rack and let cool completely.
Makes 1 loaf.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
Mary1000 from
You will LOVE this!
The almond flavor is wonderful and very prevalent. The real star of this bread, however, is the texture. Fine crumb, very moist and just a real treat! My new favorite accompaniment for a cup of afternoon tea. I did add some finely chopped almonds for a bit of a crunch.
Date published: 2015-11-02
Rated 5 out of
5
by
ItalianCoffeeLover from
Great for breakfast or dessert
I few months ago I was on the lookout for an easy bread recipe and stumbled across this recipe during a bread search. It wasn't the type of bread I was looking for, but decided to give it a go as I love anything with almond paste and this did not disappoint.
I just made it for the 3rd time. It's so easy, yummy and fluffy. It also freezes well for individual portions. I eat it either for breakfast or with lemon or passion fruit curd for dessert.
Date published: 2014-02-06
Rated 4 out of
5
by
MDupont from
Don't double!
I made this and the Lemon Bread for Thanksgiving morning and they smell delicious but I want to warn others who might want to double these recipes... Both sets SUNK IN! A terrible disappointment but I am assuming that it is because there is too much baking powder if you double it... Try a 1.5 tsp in stead of 2.
Date published: 2013-11-26
Rated 5 out of
5
by
IvonneS from
Great for Christmas Gifts
It is one of my favorite bread recipes. Great to have for breakfast!
Date published: 2012-12-23
Rated 5 out of
5
by
RainyDay from
Delicious and Quick
I made this exactly as written and we loved it. Very moist and flavourful. I used the 1/3 cup poppy seeds it called for and it was perfect. I used a 1.5 lb WS Gold Touch loaf pan and cooked it for 50 min. This is great with an espresso. I recommend this and will definitely make again.
Date published: 2012-04-29