This recipe is courtesy of See Aimee Cook!
I loooove poppy seed bread. I always have, and I used to make muffins and loaves from the box mixes all the time. But I really don't like making things from boxes. So I decided to try out this recipe. I couldn't believe how fluffy my batter was, and how perfectly moist the bread turned out. This is incredibly good and I'll never go back to a box again!
1/2 cup poppy seeds
1/3 cup honey
1/4 cup water
1 cup butter (2 sticks)
1 1/2 sugar
4 eggs, separated
1 cup sour cream
1 tsp vanilla extract
1 1/2 cup flour (the original recipe calls for 2 1/2 cups flour, but I found that it made it too dry)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
- In a small saucepan, cook the poppy seeds, honey, and water for 5 minutes on medium-low heat. Let cool.
- Preheat oven to 350 degrees F. Cream the butter and sugar until light and fluffy. Add the cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition. Blend in sour cream and vanilla extract.
- In another bowl, stir together flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, beating well.
- In a small bowl, beat together egg whites until stiff, then fold into batter.
- Pour batter into a lightly greased 9-inch tube (or bundt) pan. Bake for 40 minutes (the original recipe says to bake for 1 hour 15 minutes. I baked mine for 30 minutes, checked it, then added on an extra 10 minutes. This cooked it perfectly. It's a good idea to cut the time in half, then add on 5 or 10 minutes as needed, checking after each time)
- Cool in pan for 5 minutes. The bread will collapse a little; that's all right. Remove from pan and cool totally on a wire rack. Slice and sprinkle with powdered sugar!