SICILIAN LEMON AND ORANGE SWEET BREAD
This citrus-infused sweet bread, topped with toasted almonds, is based on the flavours of the Italian Colomba di Pasqua (an Easter celebration bread).
Provided by Paul Hollywood
Categories Cakes and baking
Yield Serves 10
Number Of Ingredients 18
Steps:
- To make the dough, combine the flour, salt, sugar, yeast, milk, eggs and butter in a food mixer fitted with a dough hook. Mix on a slow speed for three minutes and then set on a medium speed for five minutes, to work the mixture together into a soft dough. If you haven't got a mixer, mix the dough ingredients together by hand and knead on a lightly floured surface until you get a soft, elastic dough.
- Tip the dough into a clean bowl, cover and leave to rise for one hour.
- For the citrus mixture, combine the citrus zest with the toasted almonds, mixed peel, dried cranberries and lemon juice.
- Add the citrus mixture to the dough and use your hands to incorporate it into the dough.
- Grease a 23cm/9in round deep spring-form cake tin.
- Shape the dough into a ball and place it into the prepared tin.
- Cover, or place inside a large plastic bag, and leave to rise for three hours, or until the dough has reached the top of the sides of the tin.
- Preheat the oven to 200C/400F/Gas 6 (in a fan oven) and bake the bread on the middle shelf for 20 minutes.
- For the topping, in a bowl stir together the egg whites, sugar and ground almonds to make a paste.
- After 20 minutes of baking, remove the bread from the oven and spread the paste over the top. Sprinkle with flaked almonds and a little more sugar.
- Reduce the oven temperature to 180C/350F/Gas 4 and return to the oven for a further 20 minutes. If it is going to brown towards the end of baking then cover it loosely with foil.
- Remove from the oven and leave to cool in the tin for 10 minutes; then release the sides of the tin. Remove from the tin and leave to cool completely on a wire rack.
ORANGE-LEMON CITRUS BREAD
Make and share this Orange-Lemon Citrus Bread recipe from Food.com.
Provided by RecipeNut
Categories Quick Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour 9x5-inch loaf pan.
- Whisk flour, sugar, 1 tablespoon lemon peel, baking powder, orange peel and salt in large bowl. Beat milk, oil, egg and vanilla in small bowl until well blended. Make well in flour mixture; pour in milk mixture and stir until well blended. (Batter will be thin.) Pour into prepared pan.
- Bake 45 minutes or until toothpick inserted into center comes out clean. Cool bread in pan on wire rack 5 minutes.
- Meanwhile, combine marmalade and remaining 1/2 teaspoon lemon peel in small microwavable bowl. Microwave on HIGH 15 seconds or until slightly melted. Remove bread from pan to wire rack; spread marmalade mixture evenly over top. Cool completely before serving.
CITRUS CRANBERRY ZUCCHINI BREAD
A delicious twist on a summer classic--zucchini bread with a hint of lemon and orange, accented by dried cranberries. My husband just raves about it!
Provided by JANAI
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h35m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
- Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 33.5 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 164.8 mg, Sugar 20.2 g
CITRUS LOAF
This is a nice and refreshing quick bread loaf. It is perfect for gift giving or enjoying with your afternoon tea, and it freezes well too. It is one of my top sellers at our local Farmer's Market. Give it a try...I'm sure you will enjoy it.
Provided by Chef Buggsy
Categories Quick Breads
Time 55m
Yield 4 mini loafs, 16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Grease bottom only of 4 mini loaf pans (I buy the disposable foil ones for Farmer's Market use).
- In a large mixer bowl combine all bread ingredients. Beat at medium speed, scraping bowl often, until all ingredients are mixed well; about three minutes total.
- Pour into prepared pans.
- Bake 35-40 minutes or until a toothpick inserted in the center of loaf comes out clean.
- Place bread on wire rack to cool.
- Meanwhile, in a small bowl stir together glaze ingredients.
- Drizzle glaze over warm bread.
- If you use regular metal bread pans, allow the bread to cool 10 minutes then loosen around the edge with a knife. Carefully tip the loaves over and remove bread from pans. Place them on the wire rack to cool completely.
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