How to Make Lemon Bread Without the Bake and the Flour Source Breitbart News
Lemon Bread without the Bake is one of the best things you can eat in America right now, and without the flour you can make a delicious and filling loaf.
Lemon Bread has a slightly sweet taste, and when you break it up into chunks it makes it look like a cake batter.
Lemon bread is not the easiest bread to make, and even with the help of your kitchen tools it can be a little tricky to make.
However, with the right ingredients, lemon bread can be as easy as a day or two.
Below are the steps you need to follow to make your own lemon bread.
The Lemon Bread Recipe: 1/2 cup bread flour (I used 1 1/4 cups) 1/3 cup whole wheat flour 1/8 cup sugar 1/10 cup whole milk 1/20 cup lemon juice 1/40 cup sour cream 1 tablespoon ground cinnamon 1 tablespoon vanilla extract Instructions Preheat your oven to 350°F.
In a large bowl, whisk together the bread flour, whole wheat, sugar, lemon juice, sour cream, cinnamon, vanilla extract, and salt.
In another bowl, combine the sour cream and milk.
Whisk together until combined.
Spoon batter into a prepared loaf pan.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Cool for 5 minutes before slicing into loaf pieces.
The Bread: 1 loaf (or 8 pieces) of bread loaf breadcrumbs, chopped 3/4 cup all-purpose flour 1 1 1 inch piece of cinnamon stick 1/16 tsp salt 2 teaspoons ground black pepper 1/32 tsp ground nutmeg 2 1/1 cups lemon juice 2 teaspoons lemon zest, lemon zing 1/6 cup unsalted butter (1 stick) 1 1 teaspoon flour, divided 1/12 cup flour + 1 teaspoon baking powder Directions: 1.
Preheat oven to 325°F in a large pan or ovenproof bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy.
Add in the flour, baking powder, salt, and cinnamon.
Beat until well combined.
In an electric mixer fitted on the high speed setting, beat in the lemon juice.
Beat on low speed until well blended.
Divide batter evenly among 8 pieces of bread, leaving about 1/5 inch space at the top and bottom.
Bake until a cake tester inserted into a toothpicks comes out with a tooth mark, about 12 to 14 minutes.
Remove from oven and allow to cool for 10 minutes.
You can remove from the oven and continue to cool on a wire rack.
The Dough: 1 cup flour 1 tablespoon granulated sugar 1 teaspoon salt 1/14 cup water 3/8 teaspoon salt 3/16 teaspoon ground cinnamon Instructions: In a bowl, stir together the flour and sugar until smooth.
Add the lemon zests and lemon zings to the bowl and stir until combined, about 30 seconds.
Slowly add the flour mixture, mixing until incorporated.
In your stand mixer, beat on high speed until smooth and creamy.
The dough will be soft and sticky.
It will be slightly tacky, so use a rubber spatula to gently fold in the dough.
It should be very elastic.
Remove the dough from the bowl, and let sit for about 10 minutes on a clean surface.
Remove any excess dough and form into a log.
The logs will be quite large, about 8 inches long and 2 inches wide.
Place a plate on top of each log.
Place the log in the refrigerator to rise for 10 to 15 minutes, or until firm enough to cut into 1-inch squares.
This will help form the loaf pieces for your bread.
When ready to slice, roll the log into 1/24 inch thick slices.
Place each piece on a cutting board, and cut it into 2 equal pieces.
If you’re using more than one piece, slice each piece into 3 equal pieces and wrap each piece in plastic wrap to keep it from drying out.
Cut the loaf into 8 pieces and place them on a baking sheet lined with parchment paper or aluminum foil.
Bake at 350° for 15 minutes.
When the bread is done, place each piece onto a serving platter.
Notes: If you don’t have a stand or mixer, you can use a large pot and add a tablespoon or so of milk to the flour.
This increases the consistency of the bread and helps to keep the dough soft.
If your bread has a very thick crust, it may need a little more water or butter to make the bread rise.
For the lemon butter, combine 2 teaspoons sugar and 1/30 cup milk in a small saucepan.
When warm, add the lemon oil and stir to combine.
Make sure that the lemon mixture is completely incorporated.
Recipe Notes: You can substitute the flour for your flour and milk in this recipe.
This recipe makes a loaf about the size of