Lemon Bread Food

LEMON TEA BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Butter and flour a 9 by 5 inch, 3-inch deep loaf pan.
• To make the bread, whisk together the eggs, lemon zest, and juice, salt, and granulated sugar in a large bowl. Fold in the creme fraiche, flour, and baking powder. Gently fold in the melted butter, mixing just until combined.
• Pour the batter into the prepared pan. Bake for 8 minutes, then lower the oven temperature to 325 degrees F and bake for a further 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean. Leave to cool in the pan for 5 minutes before turning out onto a wire rack.
• To make the frosting, sift the confectioners' sugar into a large bowl. Add the lemon juice and salt, and stir until smooth. Adjust the sweetness by adding more lemon juice or more sugar as required. Drizzle the frosting over the warm bread and allow to set before serving.

OLD-FASHIONED LEMON BREAD

Steps:

• Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°.
• In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel.
• Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan.
• Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze.
• Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom.
• Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack.
• Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.

LEMON BREAD

Steps:

• Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.
• In a medium bowl stir together the flour, the 3/4 cup sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
• In another medium bowl combine the egg, milk, lemon peel, and the 1 tablespoon lemon juice and melted butter.
• Pour the egg mixture all at once into the well in the flour mixture. Stir just until moistened, batter should be lumpy.
• Fold in nuts.
• Spoon the batter into the prepared pan.
• Bake in 350˚ oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.
• If desired, stir together the 2 tablespoons of lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf.
• Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.
• Wrap and store overnight before serving.

LEMON BREAD

Steps:

• Grate or zest the lemon peel from the lemon, and squeeze the juice from the lemon and set aside.
• Cream the butter and 1 cup sugar together.
• Add eggs, flour, baking powder, salt, milk, lemon rind/zest, and nuts, mixing well.
• Pour into a greased loaf pan and bake at 325 F for 50-60 minutes.
• Make glaze by mixing together the remaining 1/2 cup sugar and the lemon juice.
• When bread is finished baking, remove from oven and let cool for 5 minutes. Remove from pan and top with glaze. Cool.

LEMON BREAD

Steps:

• Preheat oven to 350- grease two 9x5 loaf pans.
• Beat shortening& sugar until light& fluffy.
• Add eggs one at a time, beating well after each addition.
• Stir in dry ingredients alternately with milk.
• Add nuts& lemon peel.
• Pour batter into prepared pans and bake 50-60 minutes or until tests done.
• Cool in pans 10 minutes before removing.
• Put a sheet of foil under wire rack; place breads top-sides up on the wire rack.
• Blend topping ingredients, and brush on tops of loaves while still warm.

LEMON BREAD

Steps:

• Mix all ingredients together. Pour into a greased and floured 11x3 loaf pan.
• Bake at 350°F for 1 hour, or until toothpick comes out clean.
• Mix the juice of 1 lemon and 1/2 cup white sugar together. Pour over the bread after removing from the oven and while it is still hot.

HEAVENLY LEMON BREAD PUDDING

Steps:

• Preheat oven to 325°F.
• Butter the bottom only of a 2-quart casserole or soufflé dish.
• Combine bread cubes and lemon zest in large bowl.
• Set aside.
• Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
• Over medium heat, cook until butter melts, stirring occasionally.
• Pour over bread mixture, and toss.
• Allow to cool.
• Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
• Set aside.
• Beat egg whites in large bowl of electric mixer until stiff peaks form.
• Do not overbeat.
• Gently fold egg whites into bread mixture.
• Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
• The top of the pudding should be golden brown.
• Cool on a wire rack for 10 minutes.
• Dust with confectioner's sugar, if desired.
• Serve warm, at room temperature or chilled.
• NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.

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.