Post by Jay on Sept 30, 2004 20:22:46 GMT -6
VERY LEMONY BREAD
Bread:
1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
Grated peel of one lemon
1/2 cup milk
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Glaze:
1/2 cup sugar
1/4 cup lemon juice
Grease and flour a 9 x 5-inch loaf pan Preheat oven to 350° F.
In a bowl, mix melted butter, sugar, lemon juice, lemon peel and milk. Beat in eggs. Stir together flour, baking powder and salt. Add flour mixture to the butter mixture, stirring just enough to blend. (do not over-stir, or loaf may be tough) Pour into prepared pan and bake for 50 - 60 minutes, or just until loaf tests done.
Shortly before bread is done, prepare glaze. In a small saucepan over medium heat, stir together sugar and lemon juice until sugar is dissolved; remove from heat. While loaf is still warm, brush prepared glaze over top of loaf, allowing it to soak down into loaf. Cool completely. Wrap and store for 24 hours before slicing.
Jay
Bread:
1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
Grated peel of one lemon
1/2 cup milk
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Glaze:
1/2 cup sugar
1/4 cup lemon juice
Grease and flour a 9 x 5-inch loaf pan Preheat oven to 350° F.
In a bowl, mix melted butter, sugar, lemon juice, lemon peel and milk. Beat in eggs. Stir together flour, baking powder and salt. Add flour mixture to the butter mixture, stirring just enough to blend. (do not over-stir, or loaf may be tough) Pour into prepared pan and bake for 50 - 60 minutes, or just until loaf tests done.
Shortly before bread is done, prepare glaze. In a small saucepan over medium heat, stir together sugar and lemon juice until sugar is dissolved; remove from heat. While loaf is still warm, brush prepared glaze over top of loaf, allowing it to soak down into loaf. Cool completely. Wrap and store for 24 hours before slicing.
Jay