Poppy Seed Bread

Makes 2 loaves.

1. First, preheat the oven to 350ºF. Grab a hold of two 9×5 inch loaf pans and grease them all over the sides and bottom. You can do this with butter, or with good old baking spray.
2. Using a mixer on low speed, mix together the milk, eggs, vanilla, almond extract, and vegetable oil.
3. Add in the sugar, flour, baking powder, and salt, and beat on a higher speed for about 2 minutes.
4. Stir in the poppy seeds and pour the batter into the two loaf pans.
5. Bake 50–60 minutes, until a toothpick comes out clean. This may take longer depending on the heat of your oven (mine took closer to 90 minutes).
6. Let the baked loaves rest in the pans for 10 minutes before removing them to a cooling rack.
7. If desired, wrap the bread in heavy-duty aluminum foil and freeze it for later. When you’re ready to eat it, just thaw it on the counter for a couple of hours.