LEMON BUBBLE BREAD
A sweet, lemony, and fun pull-apart bread. Perfect to impress your brunch guests!
Provided by Kate A
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h15m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 58.1 g, Cholesterol 47.9 mg, Fat 7.6 g, Fiber 1.8 g, Protein 7.6 g, SaturatedFat 4.3 g, Sodium 256.7 mg, Sugar 17.9 g
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.
LEMON BUBBLE BREAD
This recipe comes from my very first cookbook...The Mary Moore Cookbook, published in 1978! This loaf rises nicely and gives your kitchen that marvellous baking bread aroma! Nice, light lemony flavor. Prep time does not include rising time.
Provided by MMers
Categories Yeast Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 12
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.
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- Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan., For the bread: In a small bowl, mix the buttermilk (or yogurt) with the lemon juice and zest (or lemon oil), and set aside., In another bowl, whisk together the flour, baking powder, baking soda, and salt.
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