EASTER LEMON BREAD
This was my grandmother's recipe. Don't know why they call it bread; it's a lemon pound cake. Every time I make it, I am always asked for the recipe.
Provided by SKYTE
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
- Combine the flour, baking powder, and salt and set aside.
- Beat the butter and 2 1/2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the almond extract with the last egg.
- Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lemon zest and chopped walnuts, mixing just enough to evenly combine. Pour the batter into the prepared pans.
- Bake in the preheated oven until the loaves are very lightly browned and a toothpick inserted into the middle comes out clean, 60 to 70 minutes.
- Mix the lemon juice with the 1/2 cup sugar in a bowl until the sugar has dissolved. Pour the lemon glaze over the hot cakes; allow to stand for 10 minutes before removing cakes from the pans. Cool before serving.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 46.4 g, Cholesterol 50.4 mg, Fat 9.8 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 333.6 mg, Sugar 31 g
JOYCE'S FANTASTIC LEMON EASTER BREAD
This recipe was developed by my good friend, Joyce. It was written for a bread machine, but I'm sure it could be adapted. Light bread with a wonderful lemon flavor! Try toasted...Yum!
Provided by Leslie Ann Owen
Categories Bread Yeast Bread Recipes Egg
Time 2h45m
Yield 9
Number Of Ingredients 8
Steps:
- Pour both amounts of warm water into a bread machine and add butter, eggs, lemon extract, bread flour, sugar, and yeast in the order recommended by the manufacturer. Select dough setting and start the machine.
- Grease 3 8-inch round cake pans.
- Remove dough when cycle is finished; cut dough into 3 equal-sized pieces. Roll each piece into a ball and place into a prepared cake pan; cover and let rise for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake loaves in the preheated oven until lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 50.4 g, Cholesterol 43.2 mg, Fat 4.5 g, Fiber 1.6 g, Protein 8.2 g, SaturatedFat 2.1 g, Sodium 34.4 mg, Sugar 11.3 g
LEMON EASTER BREAD
This yeast bread is an Easter tradition at my house, but I also bake it other times of the year. While the bread is in the oven, the aroma is fantastic!
Provided by Taste of Home
Time 45m
Yield 2 loaves (16 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, pudding mix, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 214 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 121mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.
EASTER BREAD
We enjoy this very rich bread for Easter breakfast which I make in 1-pound coffee cans, but it can also be made in loaf pans. Prep time includes 3 rises. Recipe adapted from The Finnish Cookbook
Provided by ellie_
Categories Yeast Breads
Time 4h30m
Yield 3 loaves
Number Of Ingredients 16
Steps:
- Disolve yeast in warm water.
- Add 2 cups of the milk to the yeast/water.
- Sift in 2 cups of the flour.
- Beat until smooth and elastic with a wooden spoon or beaters.
- Cover and let rise for one hour.
- Beat egg yolks and sugar together until light.
- Add egg/sugar to dough, stirring well with wooden spoon.
- Add the salt, cardamom, orange and lemon peel, raisins and almonds (if using), stir well.
- Add the remaining milk (1 cup) and butter.
- Stir in the remaining flour until a stiff dough forms.
- Turn onto a floured bread board and knead until smooth and elastic (8-10 minutes).
- Place dough in greased bowl (I use a dutch oven), turn and cover with plastic wrap.
- Let rise for 1 hour or until doubled.
- Grease 3 (1 pound) coffee cans and dust with sugar.
- Fill cans half full and let rise until dough is even with top of can (30 minutes).
- Bake in a preheated 350°Foven for 1 hour or until bread is golden and tests done.
- If desired, loaves can be iced with optional frosting.
- To make optional frosting, combine frosting ingredients (confectioners' sugar, water and almond extract).
- Drizzle over cooled loaves.
Nutrition Facts : Calories 2485.5, Fat 79.1, SaturatedFat 46.9, Cholesterol 418.2, Sodium 1459.4, Carbohydrate 402.5, Fiber 10.2, Sugar 160.1, Protein 44.9
EASTER BREAD
Steps:
- Make the sponge: Put 1 cup milk in a medium bowl, add yeast and let dissolve. Whisk in 1 cup (125 grams) all-purpose flour. Cover bowl and leave in a warm place until doubled in size and very frothy, about 30 minutes.
- Put currants, raisins, cranberries and apricots in a small bowl and cover with hot water. Leave 10 minutes, then drain. Return to bowl and stir in rum.
- Beat 2 eggs and 2 of the yolks. Add the beaten eggs, melted butter and almond extract to sponge and stir together. Stir in dried fruit.
- In a large bowl mix together 4 cups (500 grams) all-purpose flour, salt, sugar, anise seeds, cardamom, orange zest, lemon zest and almonds. Pour sponge mixture over flour mixture and combine, stirring with a spoon or hands until it forms a shaggy, slightly sticky mass. Dust lightly with flour and turn dough out onto a clean work surface. Knead for a few minutes until smooth, dusting with a minimal amount of flour if necessary, to make a soft dough. (If desired, dough may be refrigerated overnight in a large zippered storage bag. Bring to room temperature and proceed with recipe.)
- Put dough in a large bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 45 minutes. Punch down dough and knead lightly. Divide dough in half with knife and form two loaves; they can be round, braided or free-form. Place side by side on a large parchment-lined baking sheet, leaving a 4-inch space between them (or use 2 smaller baking sheets). Cover lightly with plastic wrap or a damp tea towel and let rise until doubled, about 30 minutes. Meanwhile, place a rack in the middle of the oven, and heat oven to 350 degrees.
- Make the egg wash: with a fork, beat together the remaining egg yolk and the milk. Uncover loaves and brush generously with egg wash. Sprinkle each loaf with 2 tablespoons sugar (or 1 tablespoon pearl sugar), if desired. Bake on middle rack for 45 minutes or until loaves are a dark, glossy brown. Transfer to a cooling rack and let cool completely.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 16 grams, TransFat 0 grams
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