Classic Lemon Bread Recipe
Ingredients
| Yeast package | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Flour | 2 1/2 Cup (16 tbs), sifted | |
| Eggs | 2 , beaten | |
| Melted butter | 1/2 Cup (16 tbs) | |
| 2 tbsp. fine bread crumbs | ||
| 16 whole blanched almonds | ||
| Raisins | 1/2 Cup (16 tbs) | |
| 1 tsp. grated lemon rind | ||
Directions
Dissolve the yeast in warm water.
Combine the milk, sugar, salt and 1 1/2 cups flour in a bowl and mix well.
Stir in the yeast mixture and beat until smooth.
Add the eggs and beat well.
Stir in butter, 1 tablespoon at a time.
Add remaining flour and beat for 5 minutes.
Cover and let rise in a warm place for about 1 hour and 30 minutes or until doubled in bulk.
Grease a loaf pan and sprinkle with crumbs.
Arrange whole almonds in bottom.
Stir down dough and mix in raisins and lemon rind.
Spoon into prepared pan and let rise for about 1 hour and 15 minutes or until doubled in bulk.
Bake at 350 degrees for 40 to 50 minutes.
Ground almonds may be substituted for bread crumbs.
Combine the milk, sugar, salt and 1 1/2 cups flour in a bowl and mix well.
Stir in the yeast mixture and beat until smooth.
Add the eggs and beat well.
Stir in butter, 1 tablespoon at a time.
Add remaining flour and beat for 5 minutes.
Cover and let rise in a warm place for about 1 hour and 30 minutes or until doubled in bulk.
Grease a loaf pan and sprinkle with crumbs.
Arrange whole almonds in bottom.
Stir down dough and mix in raisins and lemon rind.
Spoon into prepared pan and let rise for about 1 hour and 15 minutes or until doubled in bulk.
Bake at 350 degrees for 40 to 50 minutes.
Ground almonds may be substituted for bread crumbs.
Chef
