Lemonbubblebread Recipes

Steps:

• Combine 2 cups flour, 1/2 cup sugar, yeast, and salt in a large bowl of a stand mixer fitted with the paddle attachment.
• Heat milk, water, and 4 tablespoons butter in a medium saucepan over low heat until warm to the touch. Pour into the flour mixture; beat on low speed until just combined. Increase speed to medium; add eggs and beat for 2 minutes, scraping sides of the bowl occasionally. Gradually stir in up to 2 more cups flour, mixing until a soft dough forms.
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Dough will be very sticky; use a scraper and add remaining flour only as needed. Shape dough into a ball and place in a large greased bowl; turn to coat. Cover with a towel and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
• Punch down dough starting from the center, then pushing in the edges. Transfer onto a lightly floured surface and cut dough in half. Cover with a bowl and let rest for 15 minutes.
• Meanwhile, combine remaining 1/2 cup sugar, lemon zest, and mace in a small bowl. Melt 2 tablespoons butter in a small pan. Grease a 10-inch fluted tube pan with cooking spray.
• Cut each dough half into 16 pieces. Shape each piece into a ball by tucking ends under. Dip tops in melted butter and place half of balls in the tube pan; sprinkle with 1/2 of the lemon mixture. Repeat with remaining dough balls, butter, and lemon mixture. Cover with a towel; let rise in a warm place until doubled, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Place tube pan on a cookie sheet.
• Bake in the preheated oven until bread is golden and sounds hollow when lightly tapped, about 35 minutes. Cool in the pan for 5 minutes; remove and let cool on a wire rack.

Steps:

• Make Classic Shortbread dough, beating 1 teaspoon lemon zest with the butter. Mix 2 cups confectioners' sugar with the zest and juice of 1 lemon. Spread over the finished shortbread and sprinkle with yellow decorating sugar. Slice into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
• Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift or whisk flour, salt, and baking powder together in a bowl.
• Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
• Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
• Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
• Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
• Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
• Store cookies in an airtight container between layers of waxed paper.

Steps:

• Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
• Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
• Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
• Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.

Steps:

• Preheat oven to 325 degrees F. Butter 8 1/2 x 4 1/2 x 2 1/2 loaf pan.
• Combine first 3 ingredients in small bowl.
• Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients.
• Fold in blue berries.
• Spoon batter into prepared loaf pan.
• Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.
• Meanwhile, bring 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
• Pierce top of cake all over with toothpick. Pour hot lemon mixture over loaf in pan.
• Cool 30 minutes in pan on rack.
• Turn bread out of pan and cool completely on rack.

Steps:

• In large mixing bowl soak yeast with the 1 tsp sugar in the lukewarm water for 10 minutes.
• Scald milk; remove from heat and add salt, butter (first amount) and 1/2 cup sugar.
• Stir well and cool to lukewarm.
• Sift and measure flour.
• Add lukewarm milk mixture to risen yeast liquid along with 2 cups of the flour.
• Beat well, add eggs and beat well again.
• Add 3 1/2 cups more flour and beat as well as you can.
• Reserve remaining 1/2 cup flour for flouring the board later.
• Cover and let rise in a warm place for 1 hour or until double in bulk.
• Mix together in a small bowl, remaining 3/4 cup sugar, grated rind and mace.
• Punch down dough, turn out onto floured board and knead 100 times.
• Divide in half.
• Shape each half into an 18 inch long rope and cut into 18 pieces (to make 36 pieces total).
• Generously butter a large bundt pan.
• Shape pieces of dough into round smooth balls.
• Place in bottom of pan in rings.
• Before starting the next layer, brush each layer generously with melted butter and sprinkle with some of the sugar-rind mixture.
• End with melted butter and sugar- rind mixture.
• Let rise until above rim of pan.
• Bake in preheated 350F degree oven for 35-40 minutes.
• Watch to make sure top doesn't get brown too quikly.
• Cover with foil if necessary.
• Cool for 5 minutes.
• Loosen sides with a long knife and lift out of pan.

Steps:

• In a bowl cream together the shortening and 1 cup of the sugar until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating until the mixture is smooth. Into another bowl sift together the flour, the baking powder, and the salt and stir the mixture into the egg mixture alternately with the milk, stirring until the mixture is just combined. Stir in the walnuts and the zest, transfer the batter to a well-buttered 9- by 5-inch loaf pan, and bake the bread in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Transfer the bread in the pan to a rack and with a small skewer poke it all over. In a small bowl stir together the remaining 1/4 cup sugar and the lemon juice, pour the mixture over the hot bread, and let the bread cool.

Steps:

• soften yeast in warm water according to directions on package.
• in a medium saucepan melt the shortening then add milk 1/2 cup sugar 2 tsp cinnamon and salt and scald( cook untill just boiling) then take off and move to mixing bowl.
• add 1 cup flour and beat well add eggs beat to mix in add 1 cup more flour and yeast mixture and beakt untill smooth.
• add in remaining flour untill you cant mix any more then knead on lightly floured surface 8-10 minutes
• place in greased bowl turning once to grease surface cover let rise until double the size (1-1 1/2 hours).
• punch down and let rest for 10 minutes.
• mix the remaining sugar and cinnamon.
• shape dough into balls about 28 about golf ball sized
• roll each dough ball in melted butter and then cinnamon sugar.
• and place in greased bundt pan cover and let rise til double (about an hour).
• bake in oven at 350 for 35-40 minutes.

Steps:

• Combine flour, corn starch, icing sugar and lemon rind in a large bowl.
• With large spoon, blend in butter.
• Work with hands until a soft, smooth dough forms.
• roll dough to 1/4 inch thickness.
• Cut in shapes with cookie cutters.
• Place on ungreased baking sheets.
• Sprinkle with coloured sugars if desired.
• Bake at 300 degrees for 15 to 20 minutes or until edges are lightly browned.
• Remove from sheet, cool completely.
• Variation: Lemon Almond- Add 3/4 cup finely chopped unblanched almonds to dough or Lemon poppyseed- Add 1 tablespoon poppy seeds to dough.

Steps:

• In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

Steps:

• For crust:
• Preheat oven to 350°F. Lightly coat 13x9x2-inch metal baking pan with nonstick spray. Blend flour, sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal. Add egg yolks and blend until moist clumps form. Press mixture onto bottom of prepared pan. Bake until just beginning to turn golden brown around edges, about 10 minutes. Remove crust from oven; reduce temperature to 325°F.
• Meanwhile, prepare lemon filling:
• Whisk eggs and sugar in large bowl to blend. Whisk flour and baking powder in medium bowl to blend. Add flour mixture to egg mixture, whisking to blend. Whisk in lemon juice and peel. Immediately pour lemon filling over hot crust; bake until filling is set, about 30 minutes. Maintain oven temperature.
• For streusel:
• Blend flour, 1/2 cup sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal.
• Sprinkle topping over hot lemon bars; continue to bake until just golden, about 25 minutes longer. Cool completely. Sprinkle powdered sugar over. Cut into bars. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Steps:

• Preheat oven to 300°F. Grease large baking sheet. Sift flour and 1/3 cup sugar into large bowl. Add butter and lemon peel; rub with fingertips until mixture resembles coarse meal. Add lemon juice; press mixture with hands until dough holds together. Turn out dough onto lightly floured work surface. Divide dough in half. Gather each half into ball.
• Place dough balls on prepared baking sheet, spacing evenly. Flatten each into 5 1/2-inch round. Crimp edges decoratively with fingertips or fork. Using sharp knife, score 6 wedges into each round. Pierce surface all over with fork. Bake until light brown and firm to touch, about 50 minutes. Cut into wedges along scored lines. Cool 10 minutes. Sift powdered sugar over shortbreads on baking sheet. Transfer to rack; cool. (Can be made 4 days ahead. Store in airtight container at room temperature.)

Steps:

• Preheat oven to 350 degrees. In a small saucepan or microwave-safe bowl, combine butter, lemon zest, tarragon, and salt; heat on stove or in microwave until butter melts.
• Without cutting all the way through, slice baguette in 1-inch intervals; brush butter mixture between slices. Wrap in foil; bake until hot, about 15 minutes.

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.

Steps:

• Heat oven to 350°F
• Combine 1-1/2 cups flour, baking powder and salt in large bowl. Whisk eggs, sugar, sour cream, oil, lemon zest and vanilla until blended. Add to flour mixture; stir just until blended.
• Toss blueberries with remaining flour; stir gently into batter. Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove bread from pan to wire rack; cool completely.

Steps:

• Spray 9 x 5 x 3 inch loaf pan with non-stick cooking spray.
• Punch down bread dough after it has thawed and doubled in size.
• With a sharp knife, cut dough into 32 equal pieces.
• In a small bowl, combine ground cinnamon and sugar - Mix well.
• Roll each piece of dough in sugar mixture until evenly coated.
• Place sugared pieces in loaf pan and cover with plastic wrap or towel until it has raised to top of pan.
• Bake at 350 for 25-30 minutes.
• Remove from pan and cool on cooling rack.
• In small bowl, combine powdered sugar, margarine, vanilla and enough milk to make desired consistency of glaze.
• Stir until smoothand drizzle over bubble bread.
• Slice and serve warm.