LEMON BREAD
I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON BUBBLE BREAD
A sweet, lemony, and fun pull-apart bread. Perfect to impress your brunch guests!
Provided by Kate A
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine 2 cups flour, 1/2 cup sugar, yeast, and salt in a large bowl of a stand mixer fitted with the paddle attachment.
- Heat milk, water, and 4 tablespoons butter in a medium saucepan over low heat until warm to the touch. Pour into the flour mixture; beat on low speed until just combined. Increase speed to medium; add eggs and beat for 2 minutes, scraping sides of the bowl occasionally. Gradually stir in up to 2 more cups flour, mixing until a soft dough forms.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Dough will be very sticky; use a scraper and add remaining flour only as needed. Shape dough into a ball and place in a large greased bowl; turn to coat. Cover with a towel and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
- Punch down dough starting from the center, then pushing in the edges. Transfer onto a lightly floured surface and cut dough in half. Cover with a bowl and let rest for 15 minutes.
- Meanwhile, combine remaining 1/2 cup sugar, lemon zest, and mace in a small bowl. Melt 2 tablespoons butter in a small pan. Grease a 10-inch fluted tube pan with cooking spray.
- Cut each dough half into 16 pieces. Shape each piece into a ball by tucking ends under. Dip tops in melted butter and place half of balls in the tube pan; sprinkle with 1/2 of the lemon mixture. Repeat with remaining dough balls, butter, and lemon mixture. Cover with a towel; let rise in a warm place until doubled, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Place tube pan on a cookie sheet.
- Bake in the preheated oven until bread is golden and sounds hollow when lightly tapped, about 35 minutes. Cool in the pan for 5 minutes; remove and let cool on a wire rack.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 58.1 g, Cholesterol 47.9 mg, Fat 7.6 g, Fiber 1.8 g, Protein 7.6 g, SaturatedFat 4.3 g, Sodium 256.7 mg, Sugar 17.9 g
LEMON BUBBLE BREAD
This recipe comes from my very first cookbook...The Mary Moore Cookbook, published in 1978! This loaf rises nicely and gives your kitchen that marvellous baking bread aroma! Nice, light lemony flavor. Prep time does not include rising time.
Provided by MMers
Categories Yeast Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- In large mixing bowl soak yeast with the 1 tsp sugar in the lukewarm water for 10 minutes.
- Scald milk; remove from heat and add salt, butter (first amount) and 1/2 cup sugar.
- Stir well and cool to lukewarm.
- Sift and measure flour.
- Add lukewarm milk mixture to risen yeast liquid along with 2 cups of the flour.
- Beat well, add eggs and beat well again.
- Add 3 1/2 cups more flour and beat as well as you can.
- Reserve remaining 1/2 cup flour for flouring the board later.
- Cover and let rise in a warm place for 1 hour or until double in bulk.
- Mix together in a small bowl, remaining 3/4 cup sugar, grated rind and mace.
- Punch down dough, turn out onto floured board and knead 100 times.
- Divide in half.
- Shape each half into an 18 inch long rope and cut into 18 pieces (to make 36 pieces total).
- Generously butter a large bundt pan.
- Shape pieces of dough into round smooth balls.
- Place in bottom of pan in rings.
- Before starting the next layer, brush each layer generously with melted butter and sprinkle with some of the sugar-rind mixture.
- End with melted butter and sugar- rind mixture.
- Let rise until above rim of pan.
- Bake in preheated 350F degree oven for 35-40 minutes.
- Watch to make sure top doesn't get brown too quikly.
- Cover with foil if necessary.
- Cool for 5 minutes.
- Loosen sides with a long knife and lift out of pan.
LEMON BALM BREAD
This moist quick bread tastes best the day after it's made. Lemon balm is a lovely addition to both the batter and glaze.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, sugar and lemon balm. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in walnuts if desired and lemon zest. Pour into a greased 8x4-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick comes out clean., In a small bowl, whisk the sugar, water and lemon juice; stir in lemon balm. Spoon over warm bread while still in the pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 229 calories, Fat 9g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 192mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
OLD-FASHIONED LEMON BREAD
This is a wonderful bread that goes very well with tea. I like this recipe over other lemon bread recipes I've found because the glaze is allowed to saturate the bread all the way through.
Provided by Hey Jude
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°.
- In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel.
- Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan.
- Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze.
- Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom.
- Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack.
- Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.
Nutrition Facts : Calories 242.9, Fat 10.3, SaturatedFat 1.8, Cholesterol 36.7, Sodium 144.4, Carbohydrate 35.3, Fiber 0.5, Sugar 22.4, Protein 3
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