LEMON CURRANT LOAVES
My grandmother made this bread often when I was growing up. I can still close my eyes and remember the tantalizing aroma of lemon as it came out of the oven.
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 17
Steps:
- For filling, in a small bowl, combine the currants, sugar and lemon zest; set aside. In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, 1/2 cup butter, eggs, lemon juice, lemon zest, salt, remaining sugar and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide into six portions; roll each portion into a 10x4-in. rectangle. Melt remaining butter; brush over dough. Sprinkle filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side, to form a rope; pinch seams to seal., Place three ropes on a floured surface and braid; pinch ends to seal and tuck under. Transfer to a greased 9x5-in. loaf pan. Repeat with remaining ropes. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 50-55 minutes or until golden brown, covering loosely with foil during the last 15 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine icing ingredients; drizzle over loaves.
Nutrition Facts : Calories 233 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 169mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
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