Sweet Poppy Bread

• ⅛  - Chamomile tea
• ⅛  - Butter Without Salt
• ⅛  - Rye english muffin
• ⅛  - Cinnamon roll dough
• ⅛  - Kefir
• ⅛  - Dried cured beef
• ⅛  - Potatoes au gratin dry mix
• ⅛  - Butternut squash
• ⅛  - Canned split pea soup with ham
• ⅛  - Fried green tomatoes
• ⅛  - Hard tofu
• ⅛  - Royal red kidney beans
• ⅛  - Cranberries

Instructions

1. Preheat oven to 350* F. Butter and flour a 1 lb. loaf pan. Set aside.
2. In a small mixing bowl, whisk together the flour, salt, and baking powder. In a medium bowl, stir together the eggs, milk, canola oil, sugar, poppy seeds, vanilla extract, and almond extract. Gently fold the flour mixture into the sugar mixture in two batches until just mixed.
3. Pour the batter into the prepared pan and bake, checking for doneness at 50 minutes. It may take up to 1 hour + 15 minutes to bake. It will be ready when a cake tester comes out clean. Flip the loaf onto a cooling rack and let it cool to room temperature.
4. While the loaf is baking, prepare the glaze. Mix all the glaze ingredients together until smooth. Add more milk if the glaze is too thick. Pour over the cooled loaf and garnish with more poppy seeds.