Looking for a fresh twist on classic homemade bread? This lemon bread is light, zesty, and perfect for spring and summer mornings.
Modified from my mother’s bread machine manual
Recommend bread machine use, but you could also bake this in the oven if you really wanted.
- 1 tsp lemon peel (can also use lime)
- 1/8 tsp lemon juice (can also use lime)
- 1/2 egg plus 1/2 yolk (yeah, yeah I know, but the issue is that my bread machine is too small. If you can make a 2 lb loaf, you don’t have to try to figure this out — I just put them in a bowl, mix, and then dump approximately half in the machine and throw the rest away. Wasteful, but otherwise my loaf turns into a MESS)
- 3/8 cup milk, scalded
- 1/8 cup butter
- 1/4 tsp salt
- 1/8 cup sugar
- 1 1/2 cups bread flour (I’d actually use bread flour — it makes a difference; I’ve tried both ways)
- 1 1/4 tsp bread machine yeast
Put the ingredients in the bread maker in order unless your machine says to put in yeast first — then reverse the liquid and dry ingredient order.
Set bread machine to basic/normal setting, medium crust. Press start.
Remove bread at the end of the cycle and cool.
Makes a 1 lb loaf.
source queenamidala9999
