LEMON BREAD
I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
CHEESE BRAIDED BREAD
A handsome bread that smells and tastes divinely of cheese. From an old newspaper clipping I've had for years.
Provided by Molly53
Categories Yeast Breads
Time 2h50m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix 1 1/2 cups flour, salt, sugar and yeast in a large bowl.
- Combine yogurt, 1/2 cup water and butter in a saucepan; heat over low heat until warm.
- Gradually add to dry ingredients and beat for two minutes at medium speed, scraping bowl occasionally.
- Reserve 1 tablespoon beaten egg for topping; add remaining eggs, 1 cup flour and 1 1/2 cups cheese.
- Beat on high for two minutes.
- Stir in enough additional flour to make a stiff dough.
- Turn out on lightly floured board and knead until smooth and elastic, about ten minutes.
- Put in a greased bowl, turning to grease top of dough; cover and let rise in a warm place until doubled (about an hour).
- Punch down; divide dough in half.
- Divide each half into three pieces and shape each piece into a 12" rope.
- Braid the three ropes together and pinch ends together to seal; repeat with the second loaf.
- Place loaves into a greased 9 x 5" loaf pan, cover and let rise until doubled.
- Combine reserved egg and milk; brush over loaves.
- Sprinkle with remaining cheese.
- Bake in a preheated 375F oven 30 minutes or until done.
- Remove from pans and cool on racks.
Nutrition Facts : Calories 187.6, Fat 6, SaturatedFat 3.3, Cholesterol 66.7, Sodium 379.5, Carbohydrate 25, Fiber 1, Sugar 0.9, Protein 7.8
CHEESE BREAD BRAID
This is a super simple and very tasty cheesy braid. Serve with a pasta dinner or alone as a yummy appetizer. Tastes great alone or dipped in pizza sauce.
Provided by FrackFamily5 CACT
Categories Yeast Bread
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Rub bread dough with olive oil on all sides and place between 2 pieces of parchment paper. Roll dough into an 8x12-inch rectangle.
- Using a sharp knife or a pizza cutter, make 7 cuts on a slight angle down towards the middle of the dough. Repeat on the other side, leaving about 4 inches in the middle for the filling.
- Mix together mozzarella cheese, butter, oregano, and garlic salt in a bowl for the filling. Spread filling down along the middle of the dough.
- Starting at the bottom, take the right strip and gently pull up towards the middle; then take the left and pinch together with the folded right strip. Repeat with all the dough strips.
- Brush braid with beaten egg and sprinkle with Parmesan cheese and coarse salt. Transfer braid onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 338.7 calories, Carbohydrate 37.3 g, Cholesterol 59.6 mg, Fat 13.1 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 5.7 g, Sodium 642.9 mg
BRAIDED LEMON BREAD
Make and share this Braided Lemon Bread recipe from Food.com.
Provided by gailanng
Categories Yeast Breads
Time 3h25m
Yield 2 loaves
Number Of Ingredients 21
Steps:
- In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap and set aside to proof for 10 - 15 minutes.
- In the bowl of a stand mixer combine the prepared sponge along with the yogurt, butter, eggs, sugar, salt and flavoring. Add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency.
- Place the kneaded dough into a lightly greased bowl, cover with plastic wrap and allow to rise for 60 - 90 minutes, until quite puffy and nearly doubled.
- While the dough is rising, prepare the filling. Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.
- Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll out the first piece into a 10 x15 inch rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much easier. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections. Spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" free on all sides of the filling.
- To form the braid, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the cut dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf.
- Repeat the rolling, filling and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise for 45 - 50 minutes or until quite puffy.
- Preheat the oven to 375 degrees. Whisk together the egg, 2 teaspoons water and pinch of salt. Brush the loaves with the egg wash and sprinkle with coarse sparkling sugar, if desired.
- Bake for 25 - 30 minutes or until the loaves are golden brown. (If you find the braids are browning too quickly, lower the temperature slightly.) Remove from the oven and cool for 15 - 20 minutes before serving.
Nutrition Facts : Calories 2423.8, Fat 92, SaturatedFat 52.2, Cholesterol 513, Sodium 2843, Carbohydrate 341.8, Fiber 10.5, Sugar 88.7, Protein 54.6
LEMON CHEESE BRAID
Found this recipe in an old recipe book, read over it and the inner ingredients sound wonderful Seems simple enough to put together. I am re-typing it exact so hope no confusion on the "braid" part
Provided by gaynel mohler
Categories Other Breads
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. allow dough to stand at room temperature on a lightly floured surface for 1 hour
- 2. roll and push to an 18 X 8" rectangle, let rest while making filling
- 3. Beat cheese, egg yolk, sugar and vanilla in a small bowl with electric mixer, stir in lemon rind
- 4. Place dough on large greased cookie sheet. spread cheese mixture down center third of dough.
- 5. cut dough from outside to filling spacing cuts 1" apart
- 6. overlap dough strips alternately from left to right to cover cheese mixture.
- 7. brush braid with egg mixture, let stand in warm place 30 minutes.
- 8. bake in a preheated 350 degree oven for 30 minutes. remove to rack. serve warm
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BRAIDED LEMON AND CREAM CHEESE BREAD RECIPE
From tablespoon.com
Servings 1Total Time 2 hrs 50 minsCategory Breakfast
- Make sponge — In a small bowl, combine the warm water, 1 tsp sugar, 1 1/2 tsp instant yeast and 1/4 cup flour (first 4 ingredients above). Stir well to combine, loosely cover with a towel, and set aside to proof for 10 to 15 minutes.
- Make dough — Combine the sponge, 6 tbsp sour cream or yogurt, butter, 1 egg, 1/4 cup sugar, salt and vanilla in the bowl of a stand mixer. Add 2 1/2 cups flour and mix with the paddle attachment until you have a shaggy dough. Switch to the dough hook and knead until a soft, smooth dough forms, about 5 to 6 minutes. Place the kneaded dough in a lightly greased bowl, cover with a towel and allow to rise for 60 to 90 minutes until doubled. (Dough can also be made by hand, incorporating all ingredients in a bowl and using your hands to mix and knead. Kneading by hand will take about 5 to 10 minutes before smooth and soft.)
- Make the filling (while dough rises) — Mix together all the filling ingredients (except the lemon curd) -- cream cheese, 2 tbsp sugar, 2 tbsp sour cream or yogurt, 2 tbsp unbleached all-purpose flour and lemon juice -- in a small bowl until smooth (no lumps). Refrigerate the filling and set aside lemon curd until ready to fill the braids.
- Prepare bread — Gently deflate the dough and roll it out on a well-floured counter into a 10 x 15-inch rectangle. Transfer rectangle to a large piece of parchment paper, folding in quarters and then unfolding once transferred (quickly, or it’ll stick together!). With the side of your hand (in a karate-chop fashion), lightly press two lines down the dough lengthwise, dividing it into three equal columns. Spread the cream cheese filling down the center section, leaving the top and bottom two inches free of filling. Spread the lemon curd over the cream cheese filling.
EASY LEMON CREAM CHEESE BRAID - COOKIES AND CUPS
From cookiesandcups.com
Reviews 26Estimated Reading Time 4 minsServings 10Total Time 1 hr 35 mins
- In a large bowl, or the bowl of your stand mixer mix together dry yeast, salt, 3/4 cup flour, and lemon zest.
- In a medium, microwave safe bowl heat milk, sugar and butter to very warm (120° to 130°F). Add these to the dry ingredients and mix until moistened. Add the egg and vanilla and continue mixing until smooth. Add in 2 cups flour and mix until a soft dough forms. If needed, add the remaining 1/4 cup flour. The dough shouldn’t be sticky.
- Using a dough hook, mix the dough for 6 minutes on medium-low speed. Alternately, you can knead the dough by hand for 6-7 minutes until smooth and elastic.
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