Lemon Rose Bread Recipes

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LEMON ROSEMARY SOURDOUGH BREAD



Lemon Rosemary Sourdough Bread image

This is one of the breads I make the most in the summertime. It has a light, fresh flavor due to the lemon zest that I absolutely love. If you don't have a pot of rosemary growing at your house, you're missing out. Plant rosemary for luck and smell rosemary to remember. Fresh herbs - such as rosemary - make sourdough bread have a new flavor all its own. It will be a favorite of yours, I'm sure.

Provided by Donna Schwenk

Yield 1 loaf

Number Of Ingredients 10

50 grams Bubbly Sourdough Starter ((1/4 cup. See step 1 of instructions))
350 grams Warm Water (80 degrees F) ((1-1/3 cups plus 2 tablespoons))
500 grams Bread Flour ((4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, or spelt. Whole wheat flour will be more dense and won't rise as much as white flour. For your first few loaves you'll have more success if you don't use it. Don't use gluten free flours.)
9 grams Celtic Sea Salt (finely ground) (( 1-1/2 teaspoons) or Himalayan salt)
1 tablespoon Rosemary (finely chopped)
1 tablespoon Lemon Zest ((use a microplane grater))
1 5 Quart Dutch Oven ((Roaster pan or deep casserole dish with a lid will work too))
1 Kitchen Scale
1 Parchment Paper
1 Dough Scraper

Steps:

  • You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently, take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 - 8 hours. Here is more help for a bubbly sourdough starter.

LEMON TEA BREAD



Lemon Tea Bread image

Make and share this Lemon Tea Bread recipe from Food.com.

Provided by Sherrybeth

Categories     Quick Breads

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 tablespoons butter
1 cup sugar
2 eggs, well beaten
1/2 cup milk
2 tablespoons grated lemon rind
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sugar, mix with
1 lemon, juice of

Steps:

  • Cream butter and sugar together; add eggs, milk and lemon rind.
  • Sift flour, baking powder and salt together and add to butter mixture.
  • Pour into lightly greased loaf pan and bake at 325 degrees for 45-50 minutes.
  • Glaze-Once sugar is dissolved, pour over hot bread and allow bread to cool before serving.

LEMON BREAD



Lemon Bread image

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

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons lemon juice

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.

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