Monday, January 17, 2011

Tangy Lemon Bread

Adapted from the cookbook Mmmm... Baking, I don't know if it's the real outcome will be crumbled when slicing this lemon bread. Maybe, I used low gluten flour unlike in the original recipe using all purpose flour. The taste is kind of tangy, that's why I named it Tangy Lemon Bread.

100g softened butter
1/2 cup brown sugar
1 lemon finely grated rind
2 small eggs (1 large egg), lightly beaten
4 tablespoon lemon juice
2 1/2 cup all purpose flour (I used low-gluten flour), plus extra for dusting
1 teaspoon baking powder
1 tablespoon milk

In a mixing bowl, place the butter, sugar, and lemon. Beat together until light and fluffy. Alternately add the egg and lemon juice to the mixture, beating well between each addition.  Sift in the flour and baking powder, then add the milk to form a smooth dough. Turn the dough onto a floured surface, place the dough in a bread mold and bake for 30 - 45 minutes for 170°C (375°F).

I'll try to this again using all purpose flour next time :), instead dividing into a small pieces like rolls.


Food, Fun and Life in the Charente said...

This looks quite yummy. Diane

Lisa said...

I just love baked goods with lemon flavors, especially when they're tangy.

21st Century Housewife© said...

I do like lemon in cakes and breads - and your recipe looks delicious.

Miriam said...

Ooo, lemon bread. My mouth waters just thinking about it. I love your site so I am following you now :). Miriam@Meatless Meals For Meat Eaters

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