Lemon dessert bread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Milk |
| 1 | large | Egg |
| 3 | tablespoons | Unsalted butter |
| 2 | tablespoons | Sugar |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Fresh lemon juice |
| Zest of 1 lemon, minced | ||
| 2 | cups | Bread flour |
| 1 | teaspoon | To 1 1/2 ts.active dry yeast |
| ½ | cup | Milk |
| 2 | Eggs | |
| ¼ | cup | (1/2 stick) unsalted butter |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| 4 | tablespoons | Fresh lemon juice |
| Zest of 1 lemon, minced | ||
| 3 | cups | Bread flour |
| 1½ | teaspoon | To 2 ts. active dry yeast |
Directions
1 LB. LOAF
1½ LB. LOAF
SOURCE: Bread In Half the Time by Linda West Eckhardt and Diana Collingwood Butts, copyright 1991, ISBN #0-517-58154-X. MM format by Ursula R. Taylor.
Note just above recipe states that the texture of this bread is much like a sponge cake. Serve it thinly sliced with fresh berries and whipped cream OR, for tea, toast and then layer with ricotta and sprinkle with golden raisins. You can vary the recipe by substituting orange OR lime for the lemon.
1. Process according to manufacturer's instructions for basic bread.
2. Turn out immediately onto a rack to cool. Wrap in plastic to store.