Lemon Bread Or Verona Loaf
From lunchboxer 15 years agoIngredients
- 3-3/4 to 4-1/4 cups regular flour shopping list
- 1/3 cup granulated sugar shopping list
- 1 tsp. salt shopping list
- 1 tbsp. grated lemon peel shopping list
- 2 envelopes yeast (quick-rise works too) shopping list
- 1/4 cup soft stick margarine (not whipped style) or butter (makes it a richer flavor!) shopping list
- 3/4 warm water shopping list
- 3 large eggs, room temperature shopping list
- 1-1/2 tsp. vanilla extract shopping list
- 1/4 cup very cold margarine shopping list
- sugar to sprinkle on top of loaf before baking shopping list
How to make it
- Mix 1 cup flour with sugar, salt, lemon peel & yeast.
- Add soft margarine and warm water and beat 2 minutes on medium speed of mixer.
- Add eggs, vanilla, 1/2 cup flour and beat on high speed for 2 minutes
- Add enough flour to make a soft dough. Cover and let rise 45 minutes (less, if you're using quick-rise yeast)
- Turn out dough on a floured board, rolling out to 1/2" thickness.
- Cut 2 tbsp. cold margarine into little bits, placing on center 1/3 section of the dough.
- Fold 1/3 side of dough on top of butter pieces and place another 2 tbsp. cold margarine on top of that section of dough.
- Bring last 1/3 of dough on top of the second margarine bits.
- Now you roll the entire chunk of dough to an 18" strip, fold into thirds again, wrap in wax paper and refrigerate for 20 minutes.
- Repeat the same butter/folding process again two more times. (Seems a bit tedious, but this is what makes the dough so light and flaky!)
- Divide dough in half, lightly knead and shape into a loaf shape to fit your pans.
- Cover and let rise 35 minutes (less, if you use the quick rise yeast).
- Brush top of dough with a bit of milk & sprinkle with sugar.
- Bake 40 minutes at 350 degrees.
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