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Lemon Bread Or Verona Loaf Recipe

Ingredients

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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The Cook

lunchboxer Warsaw, MO

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