Lemonbubblebread Recipes

LEMON BUBBLE BREAD

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.

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
• Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

LEMON BUBBLE BREAD

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 BREAD PUDDING

Steps:

• Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
• Grease a 9-inch-by-13-inch baking dish with butter.
• Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
• Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
• Serve warm with Bourbon Whipped Cream.
• Combine the heavy cream, sugar and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes.

LEMON SHORTBREAD

Steps:

• Combine flour, corn starch, icing sugar and lemon rind in a large bowl.
• With large spoon, blend in butter.
• Work with hands until a soft, smooth dough forms.
• roll dough to 1/4 inch thickness.
• Cut in shapes with cookie cutters.
• Place on ungreased baking sheets.
• Sprinkle with coloured sugars if desired.
• Bake at 300 degrees for 15 to 20 minutes or until edges are lightly browned.
• Remove from sheet, cool completely.
• Variation: Lemon Almond- Add 3/4 cup finely chopped unblanched almonds to dough or Lemon poppyseed- Add 1 tablespoon poppy seeds to dough.

LEMON BREAD

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.

GLAZED LEMON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
• Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
• Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
• In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.

LEMON-BUTTER SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift or whisk flour, salt, and baking powder together in a bowl.
• Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
• Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
• Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
• Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
• Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
• Store cookies in an airtight container between layers of waxed paper.

LEMON BLUEBERRY BREAD

Steps:

• In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

OLD-FASHIONED LEMON BREAD

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.

LEMON-HERB BREAD

Steps:

• Preheat oven to 350 degrees. In a small saucepan or microwave-safe bowl, combine butter, lemon zest, tarragon, and salt; heat on stove or in microwave until butter melts.
• Without cutting all the way through, slice baguette in 1-inch intervals; brush butter mixture between slices. Wrap in foil; bake until hot, about 15 minutes.

LEMON-BLUEBERRY BREAD RECIPE

Steps:

• Heat oven to 350°F
• Combine 1-1/2 cups flour, baking powder and salt in large bowl. Whisk eggs, sugar, sour cream, oil, lemon zest and vanilla until blended. Add to flour mixture; stir just until blended.
• Toss blueberries with remaining flour; stir gently into batter. Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove bread from pan to wire rack; cool completely.