Sweet Lemon Bread

SWEET LEMON BREAD
adapted from: Lemon-Glazed Lemon Bread from Bon Appetit

Bread Ingredients:
– 1 2/3 c whole wheat flour
– 1 t baking powder
– 1/2 t large grain sea salt
– 1 c sugar
– 1/2 c (1 stick) unsalted butter, room temperature
– 2 large eggs
– 1 t finely grated dehydrated Meyer lemon peel (or 2 t fresh lemon zest)
– 1/2 c skim milk

Glaze Ingredients:
– 1/2 c sugar
– 1/4 c lemon juice

Icing Ingredients:
– 1/4 cup lemon juice
– 1 c confectioners sugar

Directions:
1. Preheat the oven to 350 degrees F.
2. Spray a standard loaf pan with Pam or grease with Crisco.
3. In the bowl of an electric mixer, cream together 1 cup sugar and butter.
4. Turn down the mixer speed and add the eggs, one at a time.
5. Mix in the lemon peel.
6. In a large bowl, whisk together the flour, baking powder, and sea salt.
7. Add the dry mixture to the wet mixture slowly, on a low setting.
8. Add the milk and mix until wet mixture is completely blended. Do not over beat the dough.
9. Spread the batter into the prepared loaf pan and bake for about an hour – or until a toothpick, inserted near the center, comes out clean.
10. Transfer loaf pan to a wire cooking rack.
11. In a small saucepan, over medium-high heat, combine 1/2 cup sugar and 1/4 cup lemon juice until the sugar has dissolved into the juice.
12. Poke holes into the top of the bread with a skewer or fork. Slowly pour the lemon juice mixture over the bread, allowing it to saturate the loaf through the holes. Use all of the juice mixture.
13. Allow the bread to cool and remove from loaf pan once read to serve (sides are quite sticky from the glaze and the loaf will stick to storage containers and bags).
14 Just before serving, in a small bowl, slowly add the remaining 1/4 cup lemon juice to the confectioners sugar, a little at a time, until the desired icing consistency has been reached.
15. Pour icing over individual slices of bread.

Notes:
I also added a dash of citric acid to the icing to give it a tart little kick – it was awesome.
this bread is brown due to the whole wheat flour. you could alternately use all-purpose, pasty, or bleached whole wheat flour for a whiter loaf. I think I may add a bit of food coloring to the bread in the future as well to give it a nice “lemony” look in contrast with the white icing.

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