Classic Lemon Bread
|Yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted flour||2 1⁄2 Cup (40 tbs)|
|Eggs||2 , beaten|
|Melted butter||1⁄2 Cup (8 tbs)|
|Fine bread crumbs||2 Tablespoon|
|Whole blanched almonds||16|
|Raisins||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
Dissolve the yeast in warm water.
Combine the milk, sugar, salt and 1 1/2 cups flour in a bowl and mix well.
Stir in the yeast mixture and beat until smooth.
Add the eggs and beat well.
Stir in butter, 1 tablespoon at a time.
Add remaining flour and beat for 5 minutes.
Cover and let rise in a warm place for about 1 hour and 30 minutes or until doubled in bulk.
Grease a loaf pan and sprinkle with crumbs.
Arrange whole almonds in bottom.
Stir down dough and mix in raisins and lemon rind.
Spoon into prepared pan and let rise for about 1 hour and 15 minutes or until doubled in bulk.
Bake at 350 degrees for 40 to 50 minutes.
Ground almonds may be substituted for bread crumbs.