Best Lemon Rose Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEYER LEMON ROSEMARY BREAD



Meyer Lemon Rosemary Bread image

This no-knead Meyer Lemon Rosemary Bread is baked in a Dutch oven and is a delicious, rustic loaf that is perfect for beginner bread makers.

Provided by Whitney Reist

Categories     Bread

Time 21h15m

Number Of Ingredients 7

3 cups all-purpose flour ((or a combination of half white whole wheat and half all-purpose))
1/4 teaspoon active dry yeast ((not quick-rise))
1 1/2 teaspoon Kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons of Meyer lemon zest (you will need 2-3 lemons)
1 1/3 cups room temperature or lukewarm water
Cornmeal, as needed ((white or yellow is fine))

Steps:

  • Combine the flour, yeast, salt, rosemary and lemon zest in a by stirring with a wooden spoon. Add the water and stir until the dry ingredients are well-moistened and a shaggy, sticky dough has formed (I sometimes have to use my hands to lightly knead and work all the ingredients into a loose mass). Transfer the dough to a clean bowl coated with cooking spray. Cover the top of the bowl with plastic wrap. Let the dough sit at room temperature (about 70 degrees F) for 12-18 hours. After a minimum of 12 hours the surface will become dotted with bubbles - that's a sign that ingredients are fermenting and flavor is developing!
  • Transfer the dough to a lightly floured work surface. Sprinkle the top of the dough with a little flour and lightly knead it with you hands for about a minute. Cover the dough with plastic wrap on your counter and let it rest for 15 minutes.
  • Generously coat a tea towel with cornmeal or flour. Gently and quickly shape the dough into a ball with floured hands and place seam-side-down onto the center of the towel. Dust the top of the dough with more cornmeal (or flour) and wrap the towel loosely around the dough. Place the towel with the dough in a large bowl and let it rise until the dough has doubled in size and does not quickly spring back when you poke at it. This should take 1 ½-2 hours.
  • Thirty minutes before the dough is ready, place a 2 ¾-quart up to a 5 quart cast iron pot in the oven and preheat the oven to 450°F.
  • Once your oven is preheated, carefully remove the pot from the oven. Open the towel and slide your hand underneath so that you can turn the dough mound seam-side-up into the pot. Give the pot a little shake to make sure the dough is even on the bottom and put the lid on top of the pot. Bake for 30 minutes, then uncover and bake an additional 15-30 minutes until the boule is golden brown all over and sounds hollow when you tap it with a wooden spoon.
  • Remove the pot from the oven and transfer to a wire rack to cool for 15 minutes. Carefully remove the bread from the pot and let cool completely on a wire rack before slicing.

Nutrition Facts : ServingSize 1 slice, Carbohydrate 28.8 g, Protein 3.9 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 350 mg, Fiber 1.1 g, Sugar 0.1 g, Calories 137 kcal

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.

OLD-FASHIONED LEMON BREAD



Old-Fashioned Lemon Bread image

This is a wonderful bread that goes very well with tea. I like this recipe over other lemon bread recipes I've found because the glaze is allowed to saturate the bread all the way through.

Provided by Hey Jude

Categories     Quick Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup salad oil
1 1/2 teaspoons grated lemons, rind of
4 1/2 tablespoons lemon juice
1/3 cup sugar

Steps:

  • Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°.
  • In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel.
  • Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan.
  • Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze.
  • Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom.
  • Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack.
  • Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.

Nutrition Facts : Calories 242.9, Fat 10.3, SaturatedFat 1.8, Cholesterol 36.7, Sodium 144.4, Carbohydrate 35.3, Fiber 0.5, Sugar 22.4, Protein 3

Related Topics