Lemon Twist Bread
From peetabear 16 years ago
- 40 minutes to make
- Serves 6
this use to be a favorite bread of mine... I loved having it on Easter because I could braid it and set the colored eggs in the braid.. this bread is not too sweet and its just lightly flavored with lemon.. I think it's even better the second day when the lemon and nutmeg meld. Read more .. the recipe is from the Tassajara Bread book..prep time is approx.. to allow for rising times.. See less
Ingredients
- 1 cup water shopping list
- 1 TBSP. yeast... regular or quick rise.. ( I never tried the quick rise with this recipe ) shopping list
- 2 TBSP. honey ( or a little more ) shopping list
- 1/3 cup dry milk shopping list
- 1 egg shopping list
- 1 1/2 cups unbleached flour shopping list
- 1/2 cup golden raisins shopping list
- 1 TBSP. grated fresh lemon peel shopping list
- 1 teasp. fresh grated nutmeg, ( I used a little less) shopping list
- ............................................................................................................................. shopping list
- optional frosting: shopping list
- mix powdered sugar, grated lemon peel and lemon juice until as thick or thin as you would like shopping list
How to make it
- Knead on a lightly floured bread board...use the minimum amount of flour..until smooth and satiny
- let rise until doubled .... with regular yeast approx 50 minutes
- punch down
- optional: let rise a second time and punch down then go to next step
- divide the dough into as many strands as you would like for the braid
- (I used 4 if I was doing it for Easter other wise I did 3)
- braid the dough on a ungreased baking sheet.. ( put the colored eggs in the braid if you are doing that)
- cover the dough and let rise for approx 30 mins or until almost doubled
- brush with egg wash ( a beaten egg )
- Bake at 350'F for 40 minutes
- frost if desired..
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