EASTER LEMON BREAD
This was my grandmother's recipe. Don't know why they call it bread; it's a lemon pound cake. Every time I make it, I am always asked for the recipe.
Provided by SKYTE
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
- Combine the flour, baking powder, and salt and set aside.
- Beat the butter and 2 1/2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the almond extract with the last egg.
- Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lemon zest and chopped walnuts, mixing just enough to evenly combine. Pour the batter into the prepared pans.
- Bake in the preheated oven until the loaves are very lightly browned and a toothpick inserted into the middle comes out clean, 60 to 70 minutes.
- Mix the lemon juice with the 1/2 cup sugar in a bowl until the sugar has dissolved. Pour the lemon glaze over the hot cakes; allow to stand for 10 minutes before removing cakes from the pans. Cool before serving.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 46.4 g, Cholesterol 50.4 mg, Fat 9.8 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 333.6 mg, Sugar 31 g
JOYCE'S FANTASTIC LEMON EASTER BREAD
This recipe was developed by my good friend, Joyce. It was written for a bread machine, but I'm sure it could be adapted. Light bread with a wonderful lemon flavor! Try toasted...Yum!
Provided by Leslie Ann Owen
Categories Bread Yeast Bread Recipes Egg
Time 2h45m
Yield 9
Number Of Ingredients 8
Steps:
- Pour both amounts of warm water into a bread machine and add butter, eggs, lemon extract, bread flour, sugar, and yeast in the order recommended by the manufacturer. Select dough setting and start the machine.
- Grease 3 8-inch round cake pans.
- Remove dough when cycle is finished; cut dough into 3 equal-sized pieces. Roll each piece into a ball and place into a prepared cake pan; cover and let rise for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake loaves in the preheated oven until lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 50.4 g, Cholesterol 43.2 mg, Fat 4.5 g, Fiber 1.6 g, Protein 8.2 g, SaturatedFat 2.1 g, Sodium 34.4 mg, Sugar 11.3 g
LEMON BREAD
I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
EASTER BREAD
Steps:
- Make the sponge: Put 1 cup milk in a medium bowl, add yeast and let dissolve. Whisk in 1 cup (125 grams) all-purpose flour. Cover bowl and leave in a warm place until doubled in size and very frothy, about 30 minutes.
- Put currants, raisins, cranberries and apricots in a small bowl and cover with hot water. Leave 10 minutes, then drain. Return to bowl and stir in rum.
- Beat 2 eggs and 2 of the yolks. Add the beaten eggs, melted butter and almond extract to sponge and stir together. Stir in dried fruit.
- In a large bowl mix together 4 cups (500 grams) all-purpose flour, salt, sugar, anise seeds, cardamom, orange zest, lemon zest and almonds. Pour sponge mixture over flour mixture and combine, stirring with a spoon or hands until it forms a shaggy, slightly sticky mass. Dust lightly with flour and turn dough out onto a clean work surface. Knead for a few minutes until smooth, dusting with a minimal amount of flour if necessary, to make a soft dough. (If desired, dough may be refrigerated overnight in a large zippered storage bag. Bring to room temperature and proceed with recipe.)
- Put dough in a large bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 45 minutes. Punch down dough and knead lightly. Divide dough in half with knife and form two loaves; they can be round, braided or free-form. Place side by side on a large parchment-lined baking sheet, leaving a 4-inch space between them (or use 2 smaller baking sheets). Cover lightly with plastic wrap or a damp tea towel and let rise until doubled, about 30 minutes. Meanwhile, place a rack in the middle of the oven, and heat oven to 350 degrees.
- Make the egg wash: with a fork, beat together the remaining egg yolk and the milk. Uncover loaves and brush generously with egg wash. Sprinkle each loaf with 2 tablespoons sugar (or 1 tablespoon pearl sugar), if desired. Bake on middle rack for 45 minutes or until loaves are a dark, glossy brown. Transfer to a cooling rack and let cool completely.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 16 grams, TransFat 0 grams
ITALIAN EASTER BREAD (ANISE FLAVORED)
Growing up, this was the best treat of Easter morning (and still is)! One bite of this light, fluffy, sweet bread and you're twelve years old again! Bakery quality in two hours. Try this South Philly Italian tradition and keep the heritage alive...Buona Pasqua a Tutti!
Provided by LadyAnna123
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h
Yield 10
Number Of Ingredients 10
Steps:
- Mix 1 cup of flour with sugar, salt, and yeast in a bowl, stir well. Place milk and anise extract into a small saucepan over low heat, and warm to about 110 degrees F (43 degrees C). Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.
- Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.
- On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 1/2 inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)
- Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.
- Preheat oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 35.4 g, Cholesterol 63.2 mg, Fat 4.6 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 2.2 g, Sodium 287.9 mg, Sugar 6.6 g
EASTER BREAD
Meet the Cook: While I most often make this traditional Ukranian bread for breakfast, I've also served it for an afternoon tea. I've been baking since I was about 8. My husband and I have three grown sons and seven grandchildren. -Rose Kostynuik, Calgary, Alberta
Provided by Taste of Home
Time 1h30m
Yield 3 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in water; set aside. In a large bowl, beat eggs and yolks until lemon-colored; gradually add sugar. Add the butter, salt, vanilla, lemon juice and zest; beat well. Add milk and yeast mixture. Gradually add 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Sprinkle with raisins; knead for 5 minutes longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 10 minutes. Shape each portion into a loaf and place in greased 8x4-in. loaf pans. Cover and let rise in a warm place until almost doubled, about 30 minutes. , Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 163 calories, Fat 5g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 139mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON-GLAZED PANETTONE (ITALIAN EASTER BREAD)
It is almost Easter. This would look very nice on your Easter goody platter. This is a very good panettone that we make at Easter and Christmas. Takes a little time but so worth it. Also very good toasted and freezes well.
Provided by manella
Categories Bread Yeast Bread Recipes
Time 3h55m
Yield 20
Number Of Ingredients 14
Steps:
- Combine warm water and yeast in a medium bowl. Let stand for 5 minutes.
- Stir in 1 cup flour. Cover the bowl and let rise in a warm place for 30 minutes.
- Meanwhile, beat butter in a large bowl until soft. Gradually add 1/2 cup sugar and blend until light and creamy. Beat in eggs, one at a time. Mix in lemon zest and salt. Beat in flour-yeast mixture that was resting, along with raisins.
- Gradually add remaining 3 1/2 cups flour, then beat dough for 5 minutes. Cover the bowl with a clean cloth and let rise in a warm place until almost doubled, about 2 hours.
- Generously grease two 9-inch tube pans. Punch down the risen dough and divide it in half. Place each half in a prepared tube pan and let rise until puffy, about 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Combine almonds and remaining 1/4 cup sugar in a small bowl.
- Lightly brush the tops of the panettone with melted butter and sprinkle almond-sugar mixture over top.
- Bake in the preheated oven until golden, about 30 minutes.
- While the panettone are baking, beat powdered sugar, lemon juice, and vanilla extract in a bowl until smooth. Spread glaze on the warm panettone.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 41.1 g, Cholesterol 32.3 mg, Fat 7.4 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 3.6 g, Sodium 125.9 mg, Sugar 18.3 g
PULL-APART EASTER BLOSSOM BREAD
A rich eggy dough is twisted into pretty flowers, then filled with jam in this decadent Easter bread. Be sure to look at the pictures for how it is formed. Lemon curd is an option to replace the jam.
Provided by Sarah-May
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h50m
Yield 20
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. In a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees F (43 degrees C). Gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. Stir the lemon zest into the liquid ingredients (set aside lemon juice for later). Pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
- Add enough flour to make a soft dough; turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. Cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. Punch down the dough, and allow to rest for 10 minutes.
- Divide the dough in half, and roll each half into a round ball. On a floured surface, roll out a ball into a 12-inch circle. Place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. Cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. Cut each quarter into 5 narrow wedge-shaped strips. (Center of the dough is uncut.) Remove the drinking glass. There are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
- Pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. Gently coil to form a rough flower shape. Arrange the round into the middle of the circle, where the drinking glass was.
- Pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. Finished bread has 9 petals surrounding the center round. Repeat steps with the second ball of dough to make two breads.
- Grease a baking sheet, or line with parchment paper. Place the shaped breads onto the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
- Bake in the preheated oven until the breads have turned golden brown, about 25 minutes. Allow to cool.
- Use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. Mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. Allow glaze to set. To serve, pull the petals apart.
Nutrition Facts : Calories 269 calories, Carbohydrate 47.3 g, Cholesterol 52.1 mg, Fat 6.4 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 50.6 mg, Sugar 17.4 g
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LEMON EASTER BREAD - GOLD MEDAL FLOUR
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Servings 16Total Time 4 hrs 15 mins
- In large bowl, mix 1 1/2 cups of the flour, the granulated sugar, salt and yeast. Add warm milk, butter and lemon peel. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add eggs; beat until smooth. Stir in enough of the remaining flour to make dough easy to handle.
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5/5 (1)Total Time 2 hrs 20 minsCategory BreadCalories 624 per serving
- In a bowl, dissolve the yeast in the warm water. Once the yeast has proofed, add it to the bowl of a KitchenAid Mixer with the dough hook attached.
- Next, add the eggs followed by 3 cups of the flour. Mix until smooth. Add more flour to form a soft dough. Allow the machine to knead the dough for at least 5 minutes or until the dough has formed a ball and is no longer sticking to the sides of the bowl.
- Remove the dough to a lightly floured surface and knead by hands just a few times. Place in a bowl that’s been greased with one tablespoon of oil.
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