Honey Lemon Bread Food

ZUCCHINI BREAD WITH LEMON HONEY BUTTER

Steps:

• Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In large bowl beat together the eggs, oil, sugar and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly.
• In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt. Slowly add zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
• In a small bowl, combine the butter, honey and lemon zest and mix together well.

LEMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.

GREEK YOGURT LEMON BREAD

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, cream together the oil, butter, and sugar for 3 minutes. Add the eggs and beat for 2 minutes longer. Add the yogurt, lemon juice, and lemon zest and beat until creamy.
• Add flour, baking powder, and salt and stir until incorporated.
• Pour the batter into a greased 8 x 4 inch loaf pan.
• Bake for 44-50 minutes or until toothpick comes out clean. Begin to check bread at 35-40 minutes.
• To make vanilla bean glaze:
• In medium bowl, beat butter, powdered sugar, lemon juice, cream, and vanilla until creamy. Add more cream or lemon juice depending on desired consistency.
• To make lemon glaze:
• In small saucepan, bring the sugar and lemon juice to a simmer and cook until the sugar has dissolved -- about 3 minutes. Poke holes in bread with toothpicks and drizzle lemon glaze over bread.

HONEY LEMON BREAD

Steps:

• Place all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select sweet or basic white cycle.
• Remove from pan when done baking and cool on wire rack.

SIMPLE LEMON BREAD W/ HONEY

Steps:

• Preheat oven to 325'F.
• Scale out margarine and honey in mixer bowl and set aside.
• Scale out 2 eggs with 33g lemon juice and set aside.
• Scale out dry flour, baking powder, salt, baking soda and sift together.
• Measure 1/2 cup of milk.
• Cream margarine and honey together using flat beater of mixer.
• Beat in eggs and lemon juice.
• Add approximately half of flour mixture and mix.
• Add milk and incorporate.
• Add remaining flour mixture and finish mixing.
• Transfer mixture to a greased loaf pan and bake for approximately 45min at 325'F.

HONEY WHITE BREAD

Steps:

• Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
• Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
• Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
• Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
• Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.

HONEY LEMON BREAD

Steps:

• add all ingredients in this order.
• bake on sweet or basic cycle.