Poppy Seed Bread

This recipe came from Paul's mom, and it is really good! Turns out poppy seed bread can be really good even if it doesn't have lemon in it. Still haven't found a substitute ingredient to use for some of the oil, but we'll keep working on that... enjoy!

Ingredients:

- 2 cups sugar
- 1 1/4 cups oil
- 4 eggs
- 1 teaspoon vanilla

- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt

- 2 oz poppy seeds (note: try less than this, maybe 1 oz?)
- 1 large can of evaporated milk

Directions:

Soak the poppy seeds in half of the evaporated milk for several hours. (Put the poppy seeds in a bowl, then add half the evaporated milk, and leave in the refrigerator.)

Preheat oven to 350 degrees. Grease and flour two large loaf pans.

Beat the eggs in a medium mixing bowl, then add the oil, sugar, and vanilla, and mix well.

Combine the flour, baking soda, and salt in a separate bowl.

Alternate adding the flour mixture and the poppy seeds to the egg mixture.

Add the rest of the evaporated milk. Beat well.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Notes: failed attempts at altering this recipe include adding chocolate chips (they all just sank to the bottom of the loaves and made them crumbly) and adding a splash of lemon juice (just changed the texture without adding much lemon flavor, though lemon extract could be tried).