AAaaahhhhhhh!!! I can not believe that this is the beginning of my blog and I have the perfect recipe for you… Blood orange poppy seed bread. But first, I need to spill some of the feels to you!!
Beginnings are always hard. It’s like starting a new job when you know absolutely no one. Or maybe you know someone, but they already have their “work friends” and there is a chance you aren’t welcome in their already established group. It’s like baking a white cake for the first time and every other word in the recipe is in CAPS saying, “DO NOT OVER MIX” or “DO NOT UNDER BAKE OR OVER BAKE”. Wow, that is stressful!!! I mean how can someone expect you to get it “just right” on the very first time?? <!–more–>
I mean, Goldie Locks got it right on the third try and it STILL broke…. ugh!!! The beginning of anything is hard, it takes time to get things right and even after many attempts, it still might not be perfect. It’s all about tweaking the ingredients list or the directions so that you can create something beautiful. But, if you give up on the first try, you might never find out that you are truly talented.
So here we are… my first day on the job. I am excited, nervous, anxious, nauseous, and dressed to kill.. kidding, I’m in my pajamas, while my youngest is pretending to be a dog.
I have thought about this day for some time now and I have strategically procrastinated(can those two words be in the same sentence?) with this first post. I couldn’t decide when the best time was to send out this first blog post and I was having trouble deciding which recipe to share with you all.
I did not want to put up my first post at the end of the school year, because I knew all my teacher friends were FAR too busy to be reading a food blog (I was a high school teacher before staying home with my kids…. the end of the school year sucks for teachers….. SOOOO much paperwork!).
Also, I wanted to share a recipe that fit with the season… May is spring in some areas, summer in others and sometimes even still winter in the mountains here in the states. So here we are…. at the end of June and it is mostly feeling like summer around the 50 states so I have come up with the perfect summer time recipe for you all.
This poppy seed bread recipe was handed to me over 10 years ago as a Christmas treat. I have changed a few things here and there and really focused on making it an “anytime” recipe because I LUUURRRVVVVEEEE it so much!! I added the blood orange to the poppy seed bread to give it a great citrus flavor. So, here is the absolutely delish blood orange poppy seed bread recipe.
Alright friends.. the time has come for me to shut my yapper and start BAKING!!! I hope you enjoy this yum recipe. Let me know what you think in the comments, and don’t be afraid to switch it up and make it your own!!
1/4 cup browned butter *instructions on how to brown butter below
1 1/2 Tablespoons poppy seeds
2 teaspoons vanilla bean paste or vanilla extract
1 teaspoon almond extract
Zest of one blood orange
For the Glaze
Juice of 2 blood oranges
3/4 cup white sugar
1 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon almond extract
zest of one blood orange
Set oven at 350 degrees F.
Lightly grease and flour 2 large loaf pans or 4-5 mini loaf pans
First brown the butter. You can do this by heating a small saucepan over low-medium heat and placing the butter in the pan. There is no need to stir, you can swirl the butter in the pan. The butter will bubble and sizzle and the milk solids will start to turn brown (the actual butter does not change color much). Once the milk solids are of desired color and you smell a rich nutty aroma, remove pan and pour the entire contents of pan into a separate bowl to prevent further cooking. Put in fridge to let cool while you prepare the rest of the batter (do not forget to get it out to add to your batter.... I've done that. haha)
In a stand mixing bowl (I LOVE my Kitchen Aid mixer), add the sugar and oil and beat in 1 egg at a time.
Slowly add the milk as you have the mixer on low
Add all dry ingredients
Add zest of one blood orange, almond extract and vanilla bean paste and beat on low speed, just until combined
While the mixer is on low speed, slowly add the BROWNED BUTTER (remember.. that is still in the fridge friends!)
Put your loaf pans on a cookie sheet so they are easy to put in and remove from the oven
Fill your loaf pans about 2/3 - 3/4 of the way full
Bake at 350 F. for about 1 hour (for the large loafs) and 45 minutes (for the small loafs).
*All ovens are different. I advise everyone to set their timers for 35 minutes and check the loafs at that time. I like to check if my loaf is done by quickly poking a clean toothpick in the center. I know when it is finished when the toothpick comes out clean.
While the loafs are baking, you should start putting together your ingredients for the glaze.
Add zest of one blood orange
Add juice the two oranges (make sure you strain your juice in case some pulp or seeds fall in)
Add sugar, vanilla bean paste and almond extract and stir. (no need to use a mixer for this part, just grab a regular bowl and spoon!)
When the bread is finished, take out of oven and place on a cooling rack, leaving them in the pans.
Let the bread cool for about 10-15 minutes and then pour your glaze evenly over each loaf while it is still warm.
Let the bread stay in the pans until the reach room temperature.
You can then remove the bread and wrap individually or just sit down and take a bite! If you choose to eat at a later time, wrap with cling wrap and put it in the fridge. This is good for 5 days in the fridge or 6 months wrapped very well in the freezer.
Cuisine: Bread |Recipe Type: Loaf
If you do not have vanilla bean paste, you can always use vanilla extract. If you do not want to brown the butter, you can use all vegetable oil.