| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breadmaker, Breads, Dessert |
1 |
Loaf |
INGREDIENTS
| 1/3 |
c |
Milk |
| 1 |
|
Egg |
| 3 |
T |
Unsalted butter |
| 2 |
T |
Sugar |
| 1/4 |
t |
Salt |
| 3 |
T |
Fresh lemon juice |
|
|
Zest of 1 lemon, minced |
| 2 |
c |
Bread flour |
| 1 |
t |
To 1 1/2 ts.active dry yeast |
| 1/2 |
c |
Milk |
| 2 |
|
Eggs |
| 1/4 |
c |
1/2 stick unsalted butter |
| 1/4 |
c |
Sugar |
| 1/2 |
t |
Salt |
| 4 |
T |
Fresh lemon juice |
|
|
Zest of 1 lemon, minced |
| 3 |
c |
Bread flour |
| 1 1/2 |
t |
To 2 ts. active dry yeast |
INSTRUCTIONS
SOURCE: Bread In Half the Time by Linda West Eckhardt and Diana
Collingwood Butts, copyright 1991, ISBN #0-517-58154-X. MM format by
Ursula R. Taylor. Note just above recipe states that the texture of
this bread is much like a sponge cake. Serve it thinly sliced with
fresh berries and whipped cream OR, for tea, toast and then layer with
ricotta and sprinkle with golden raisins. You can vary the recipe by
substituting orange OR lime for the lemon. 1. Process according to
manufacturer's instructions for basic bread. 2. Turn out immediately
onto a rack to cool. Wrap in plastic to store. Posted to MM-Recipes
Digest by "Robert Ellis" <rpearson@snowcrest.net> on Mar 24, 1998
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