Monday, May 22, 2017
HOMEMADE LEMON BREAD
HOMEMADE LEMON BREAD 1 1/2 cups All-purpose flour 1 teaspoon Salt 1 cup Sugar Peel of 1 lemon; grated 1 tablespoon Baking powder 1/2 cup Whole milk 2 large Eggs; beaten 1/2 cup Unsalted butter; (1-stick), melted Juice of 1 large lemon 1/2 teaspoon Vanilla extract -- Lemon Glaze -- Juice of 1 large lemon 1/4 cup Sugar; (up to 1/3 cup) (depending on amount of lemon juice) Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess. Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside. In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan. Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.) To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved. After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.