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Lemon Bread as modified from a King Arthur Flour Recipe

"Ken Vaughan" <kvaughan@acsalaska.net>
Sun, 29 Mar 2015 09:32:19 -0700
v115.n013.1
My wife is the primary consumer of this as I am working to improve a 
very low carb eating style.

I hate to not use the zest from citrus so moved to use it all. She 
says it works as long as I avoid getting much of the white pith.

Notes have variants with limes and key limes or Meyers lemons.

Have used all kinds of yogurt in this quick bread and works well even 
with greek yogurt.

Spring is coming to Alaska and the Rhubarb is poking up - soon will 
be making this to serve with rhubarb sauce.

* Exported from MasterCook *

      Lemon Bread from an original recipe from King Arthur Flour Folks

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Breads                          Dessert
                 Vaughan

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         ***Bread****
   6        tablespoons  butter or margarine up to 1 stick or 4 
ounces -- (3 ounces)
   1                cup  sugar -- (7 ounces)
   2              large  eggs
      1/4           cup  fresh lemon juice -- (2 ounces)
      3/4           cup  buttermilk or yogurt -- (6 ounces)
      1/2      teaspoon  lemon oil  and grated lemon zest from the 
lemons used to increase lemon essence
   2               cups  King Arthur Unbleached All-Purpose Flour -- 
(8 1/2 ounces)
   1           teaspoon  baking powder
      1/2      teaspoon  salt
                         ***Glaze***
   1               each  lemon, juiced  (about 1/4 cup)
      1/2           cup  sugar -- (3 1/2 ounces)

For the bread: In a medium-sized mixing bowl, cream together the 
butter and sugar till thoroughly combined. Beat in the eggs one at a 
time, beating well after each addition. Mix the buttermilk or yogurt 
with the lemon juice and lemon oil, and set aside. Mix the flour, 
baking powder, and salt, and set aside.

Add the dry ingredients to the butter mixture alternately with the 
buttermilk mixture. Spoon the batter into a lightly greased 8 1/2 x 4 
1/2-inch loaf pan. Bake the bread in a preheated 350F oven for about 
50 minutes, or until a cake tester inserted into the center comes out 
clean. Remove the bread from the oven, and poke it all over with a 
cake tester, ice pick, or other long, thin tool.

For the glaze: Five minutes before the bread is done, whisk together 
the glaze ingredients, stirring until the sugar is dissolved, and 
while the cake is hot drizzle it gradually with the glaze, stopping 
periodically to allow it to soak in. Set the bread aside, and let it 
cool in the pan for 10 to 15 minutes. Remove it from the pan, and 
allow it to cool completely before slicing.

Yield: 1 loaf.

S(Internet Address):
   "http://www.kingarthurflour.com/recipes/lemon-bread-recipe";
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1327 Calories; 10g Fat (6.5% 
calories from fat); 13g Protein; 307g Carbohydrate; trace Dietary 
Fiber; 424mg Cholesterol; 1697mg Sodium.  Exchanges: 1 1/2 Lean Meat; 
1/2 Fruit; 1 Fat; 20 Other Carbohydrates.

NOTES : From the King Arthur folks:This bread is a treat for anyone 
who loves the fresh, bright taste of citrus. Made doubly moist by the 
lemon-sugar glaze applied after it comes out of the oven, it's 
reminiscent of poke cake (remember that?). It's sweet enough to serve 
for dessert, yet tart enough to go well in a brunch breadbasket with 
other muffins and breads.

Ken-the-cook's notes and modifications:  It works well with both the 
lemon oil and the grated lemon rind.  I have been using the grated 
rind of all the lemons in the bread (about 2).

I like to use meyers lemons -- but the primary consumer does not care.

This is also pretty good using persian limes (normal large limes 
found in grocery stores).

Have made this with the key limes from mexico found in border states 
(Tucson) at low cost.  These small limes can be a challenge to zest 
the peel because they are small, but the flavor is very good.   Key 
Lime Pie flavors in a quick bread loaf.

The favorite form of serving is to spread a slice with lemon curd and 
top with oven poached rhubarb sauce