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Associate.com - Share Your Recipe!

Recipe Name: Lemon Dessert Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/3 Cup(s) Milk
1 Egg
3 Tablespoon(s) Unsalted butter
2 Tablespoon(s) Sugar
1/4 Teaspoon(s) Salt
3 Tablespoon(s) Fresh lemon juice
Zest of 1 lemon, minced
2 Cup(s) Bread flour
1 Teaspoon(s) To 1 1/2 ts.active dry yeast
2 Eggs
1/4 Cup(s) 1/2 stick unsalted butter
1 1/2 Teaspoon(s) To 2 ts. active dry yeast
Directions:
SOURCE: Bread In Half the Time by Linda West Eckhardt and
DianaCollingwood Butts, copyright 1991, ISBN #0-517-58154-X. MM format
byUrsula R. Taylor. Note just above recipe states that the texture of
thisbread is much like a sponge cake. Serve it thinly sliced with
freshberries and whipped cream OR, for tea, toast and then layer with
ricottaand sprinkle with golden raisins. You can vary the recipe
bysubstituting orange OR lime for the lemon. 1. Process according
tomanufacturer's instructions for basic bread. 2. Turn out
immediatelyonto a rack to cool. Wrap in plastic to store. Posted to
MM-RecipesDigest by "Robert Ellis" <rpearson@snowcrest.net> on Mar 24,
1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3841
Calories From Fat: 974
Total Fat: 111g
Cholesterol: 787.9mg
Sodium: 2082.9mg
Potassium: 1388.8mg
Carbohydrates: 594.7g
Fiber: 19.6g
Sugar: 91.3g
Protein: 111.4g


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