(Not a high altitude recipe)

Ingredients (Dry)

Stir together and set aside.

• 3 Cups All Purpose Flour (~13.5 oz)

• 2 Tablespoons Poppyseeds

• 1-1/2 teaspoons Salt

• 2 teaspoons Baking Powder (Bob’s Red Mill recommended for better lift)

Ingredients (Wet)

Add extracts to milk and set aside.

• 3 Large Eggs — room temperature

• 2 Cups + 2 Tablespoons Sugar

• 1 Cup Oil (do NOT replace with butter)

• 1-1/2 Cups 2% or Whole Milk — room temperature

• 1-1/2 teaspoons Vanilla Extract

• 1-1/2 teaspoons Almond Extract

• 1-1/2 teaspoons Butter Extract

• 1-1/2 teaspoons Orange Extract (or 2 teaspoons Orange Zest)

Topping

• Sliced almonds (sliced, not slivered)

Glaze

• 2 Tablespoons Orange Juice

• 1 Cup Powdered Sugar (~120 gr.)

• 1/4 teaspoon Vanilla Extract

• 1/4 teaspoon Almond Extract

• 1/4 teaspoon Butter Extract

• 1/4 teaspoon Orange Extract (or 1/2 teaspoon Orange Zest)

Steps

1. With a KitchenAid mixer on speed 4, beat eggs for 1 minute, then slowly add sugar.

2. Reduce to the lowest speed and add oil. Once blended, add dry ingredients alternately with the milk/extract mixture — beginning and ending with flour.

3. Pour into parchment-lined or well-greased pans. Sprinkle sliced almonds on top.

4. Bake at 350°F for 55 min to 1 hour. Check with a toothpick.

5. Turn out of pans and poke the top of the warm bread with a skewer.

6. Whisk glaze until smooth with no lumps. Smear/drizzle over the warm loaves — use it all, it soaks in. Let cool completely before storing.

Loaves freeze well for a few months. Wrap tightly in plastic wrap, then seal in a freezer bag with the air removed.