Poppy Seed Tea Bread

3 cups all-purpose flour
2 1/2 cups granulated sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 eggs, slightly beaten
1 1/2 cups milk
1 cup cooking oil
2 tablespoons poppy seeds
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 1/2 teaspoons butter flavoring

Grease the bottom and 1/2 inch up sides of 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans or two 8 x 4-inch loaf pans; set aside.

In a very large mixing bowl, stir together the flour, sugar, salt and baking powder. Make a well in the center of dry mixture, and set aside.

In another bowl, combine eggs, milk, cooking oil, poppy seeds, vanilla extract, almond extract and butter flavoring. Add egg mixture all at once to the dry mixture. Stir just until moistened. Spoon batter into the prepared pans. Bake at 325 degrees F for 50 to 55 minutes for the 4 1/2-inch loaf pans or for 60 to 70 minutes for the 8-inch loaf pans or until a wooden pick inserted near the center comes out clean.

Cool in pans on a wire rack for 10 minutes.

Remove loaves from pans. Cool completely on wire rack. Wrap and store overnight.

Makes 32 servings.