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Lemon Dessert Bread
1/2 cup milk
2 eggs
1/4 cup unsalted butter
1/2 tsp salt
1/4 cup sugar
4 tbls. fresh lemon juice
zest of a lemon, minced
3 cup bread flour
1 1/2 to 2 tsp. dry yeast
Process according to bread machine directions for basic bread. Cool on rack.
Texture is like a fine sponge cake.
Makes a 1 1/2 lb. Loaf
Lemon Poppyseed Bread
As far as I know, this is an original. It's sized for a 1.5 pound (R2D2-style)
Welbilt.
1 package yeast
3 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon butter
1 egg
2 teaspoons dried, grated lemon rind
1/2 teaspoon lemon extract
7 oz lemonade*
1/4 cup very hot water
2 teaspoons poppyseeds
Throw everything in and press play. I use the white bread setting.* I know
that 7 oz is a weird measurement, but it seems to be what works. If I use
a full cup, then it comes out very gooey, and 3/4 cup is a little too dry.
Also, I make this with refrigerated lemonade and the hottest tap water I
can get, but I always use the timer. The proper way to do it would be to
heat the lemonade and water to 130F or so.
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