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Classic Lemon Bread

Southern.Crockpot's picture
  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)
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Side Dish

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