Image credit: © Inge Loots, all rights reserved
When life hands you lemons, you use them to make a delicious lemon bread! This lemon bread takes a while to make, but the result is really worth the effort! I think this lemon bread will be a great addition to any Easter table.
Dough
- 160 ml lukewarm water
- 15 g butter or margarine
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 3 tablespoons castor sugar
- 300 g flour for white bread (I use spelt flour type 640)
- 1/2 teaspoon vanilla sugar
- 1 1/2 teaspoon instant dry yeast.
Glazing
- 3 tablespoons icing sugar
- lemon zest (from one lemon)
- 2 teaspoons lemon juice
- 15 g butter or margarine (melted)
Directions
I use a bread maker, putting all the dough ingredients in the order listed in the bread maker. Select ‘dough’ menu, press start.
After the dough menu has been completed, take it and divide it into 12-16 little balls. Let it rise for 30 minutes on a baking sheet.
Then, make the glazing. Put the balls back into the bread maker (I remove the dough hook from the bottom and cover the bottom with baking paper). Coat all the balls with glazing. Then add the rest of the balls until everything is used up.
Select the ‘baking’ programme and turn it on for five minutes, then pause or stop. Let the bread rise for another 30 minutes. Then, resume baking for about 30-40 minutes until golden brown. I open the lid from time to time to add a bit of egg wash to the top to make it look better. You can also make extra glazing and use that.
Alternatively, you can also put the balls in a bread tin and finish baking in the oven when you prefer a traditionally shaped loaf over the one produced by a bread maker.
Because the bottom is covered with baking paper, you can remove the bread right after the baking has finished. Put the bread on a wire rack to cool.
Bon appétit!
