Tuesday, March 24, 2015

Lemon Bread

We recently had a slew of snow days.  Anytime I see the forecast predicting snow, I know this usually means ice in Texas, which means=no school!  I go stock up on crafts and baked goods.  
I used to hate lemon flavored everything, but acquired the taste about 3 years ago.  Now, I can't quit.  I saw the recipe for this lemon bread and I put it on my 'snow day to do list.'  It was a really dense bread-think, pound cake, but it had a really subtle flavor.  The topping gave it a tang, so it was a great mix.  
If you are snowed it....or in the mood for lemons, here's a little something to add to the list!  
Lemon Bread Recipe
Ingredients:  1 T grated lemon peel (it took about 2 lemons for me), 4 1/2 t lemon juice (I used the same two lemons), 2 1/4 c flour, 1 1/2 t baking powder, 3/4 t salt, 1 1/4 c+2 T sugar, 3/4 c butter (softened), 3 eggs, 3/4 c milk
Instructions: 
1.  Great 9x5 inch loaf pan.  Prehead oven to 350
2.  Whisk together flour, baking powder, salt, and 1 1/4 c sugar.  Add the softened butter with a pastry blender until your mix looks like coarse crumbs.  Stir in lemon peel.  
3.  In a separate bowl mix eggs and milk.  Add to flour mix and stir until flour is moist.  
4.  Add the batter to the pan and bake for 1 hour (until tooth pick comes out clean).  
5.  Cool.  When cool take a small pot and add 41/2 t lemon juice, 2 T sugar over med heat and stir while it boils and starts to thicken.  Brush over the top of your bread. 

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