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.

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