December 22, 2012

EAT: old-fashioned lemon bread



Happy Holidays! break some bread with your loved ones.









The best thing to happen to lemon... since sliced bread!  The lemon, much like the pumpkin (previous pumpkin martini post)  is very versatile.  As you might have read, it made its appearance on the blog before in the lemon detox water post, well here it is again, this time in bread.  Baking bread is easier than I thought. 








Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder (forgot to picture above)
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2/3 cup (5 fl.-oz. can) nestle carnation evaporated milk
  • 1/3 cup olive or vegetable oil
  • 1 1/2 teaspoons grated lemon peel (about 1 lemon - reserve lemon for later use)
  • lemon syrup glaze

For the glaze: combine 1/3 cup granulated sugar and 1/4 cup of juice (1-2 lemons) in a small, heavy-duty sauce pan.  Cook over medium-low heat, stirring constantly for about 5 minutes or until sugar is dissolved and a light syrup is formed.  Keep aside until you are ready to pour over your bread.  



Grate some lemon peel that will go right into your bread mixture mix. 



Preheat oven to 350° F.  Grease and flour baking pan.  I used the baking pan from the Martha Stewart line (below) that is safe to bake in the oven - I also used a regular 8 x 14 baking pan.  One loaf to gift and one loaf to eat! 

Combine flour, sugar, baking powder and salt in large bowl. Beat eggs, evaporated milk, oil and lemon zest together in medium bowl. Pour egg mixture into flour mixture. Stir until just combined. Pour into prepared pan.  



And then bake! for 55 to 60 minutes or until wooden skewer inserted in center comes out clean.  One for you and one for me. 





Using the skewer, poke numerous holes in the hot bread, piercing all the way to the bottom. Slowly drizzle the hot lemon syrup over the bread (syrup will soak into the bread).  It should be a glistening, lemony glaze.  



Cool on wire rack for 15 minutes; run knife around edge of bread. Remove bread to wire rack to cool completely and then it should be ready to eat!





I used the same packaging I used for the chocolate hazelnut bread pudding, the lemon bread is packaged and ready to gift!  Now go break some bread with your loved ones. Happy Holidays!


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