Lemongarlicbread Recipes

BEST HOMEMADE LEMON BREAD

Steps:

• Pre-heat oven to 350° (180° celsius), grease and flour a 9x5 inch loaf pan.
• In a large bowl whisk together the flour, baking powder, salt and 1 1/4 cups of sugar, add the softened butter and with a pastry blender or fork blend together until the mixture resembles coarse crumbs. Stir in the lemon zest.
• In a small bowl add the eggs and beat lightly with a fork, add the milk and beat until combined. Pour the wet ingredients into the dry ingredients and stir just until the flour is moistened. Do not over mix.
• In prepared loaf pan add the batter and bake for approximately 60 minutes, (this all depends on the oven, could be a little more or a little less) or until tooth pick comes out clean. Cool 15 - 20 minutes then move to a wire rack to cool completely.

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

OUTRAGEOUS GARLIC BREAD

Steps:

• Preheat the oven to 450 degrees F. (Make sure your oven is clean or it will smoke!)
• Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
• Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don't cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
• Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and 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 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.

LEMON GARLIC BREAD

Steps:

• Cut bread diagonally, but not all the way through, into 1-inch slices.
• Combine remaining ingredients, and brush over cut sides of bread.
• Wrap loaf in foil and bake at 400-degrees for 15-20 minutes or until heated through.

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 EASTER BREAD

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.